A question about shaping
I shaped this bread as a cylinder,folding the dough toward me a few times. There are clear lines of air bubbles that I assume are caused by air trapped by those folds. Is there a way to avoid that from happening? if the folding movement is trapping the air, later pressing on the dough will probably not get rid of the air, so I think the deficiency is in the shaping technique itself. Thanks in advance for the help!