Shaping before final proof: preserve or remove gas?
I've seen some videos which punch down and flatten the dough prior to shaping and final proof, and others which are explicit about treating the dough as gently as possible to preserve the gas produced by bulk fermentation.
I haven't quite been able to deduce the principle that distinguishes these cases.
My primary interest is 100% whole grain -- wheat for the present -- sourdough.
Thanks for any insight...