Does degassing dough for pan make bread heavy?

i generally make floaves  in bannetons or couches and do my best not to degas when shaping however Ive recently had to start using loaf tins and have started lightly degassing dough before shaping. I’m presuming degassing makes bread heavier? I still get great rise but was told my bread is a little heavy? I’m a bit flummoxed. I do let it proof longer than I would a bread in a banneton but all advice I’ve got on pan loaves suggests longer proof is better. Besides isn’t a pan bread going to be heavier by nature? Advice please?