Large gas bubble after shaping
I am making Vermont sourdough with whole wheat. I have made it once before and had to add a lot of water (more than the 65% in the recipe) to hydrate during the autolyse. This time with a different flour I again needed more water and added up to 70% which probably should have been enough if I had kept mixing, but my amateur brain just added another 5% making a wet, slack dough (as an aside, this was hugely instructive for me as I think hydration is why I have had issues with the FWSY recipes).
Once BF was complete, the dough was still very sticky so I shaped the boule aggressively and when I was placed it in the banneton I noticed a huge gas bubble under the skin! I wasn’t sure if this would lead to crust rupture or huge tunneling bubbles so I turned it out, let it rest 5 min, degassed gently, and reshaped. Still had a big bubble (~5-7cm/2-3” diameter as well as some smaller ones) and strong skin. I ended up popping the biggest with a fork and putting it into the fridge to proof.
I’m wondering if I need to be more gentle when shaping to avoid this and if it really was going to affect the final loaf? Do we want to avoid a strong skin? Should I not have popped the bubble?
Thanks for all the knowledge in advance