a question for David
I've been working hard on my baguette skills recently, but the rate of progress is regrettably slow. I apologise in advance for troubling you with yet another question regarding your time at the SFBI, but I was wondering, to what extent do they degas baguette dough? After dividing the fermented dough, and immediately prior to pre-shaping is the dough degassed at all? At this point i tend to get larger bubbles which if left make the final shaping a little more tricky and seem to make the dough feel weak and slack in my hands.
Thanks in advance for your time