Does shaping sourdough with tension deflate the gas bubbles inside?
You do press some gas out, and that is fine. The dough refills during proofing, and the tension you build is what makes it rise upward instead of spreading sideways. If you want a more open crumb, leave the dough completely alone for an hour or two before shaping and handle it as little as you can.
Answered by Hendrik, The Bread Code
From the book
There are countless shaping techniques. The technique to choose depends on the type of bread you want to make. Some techniques are gentler on the dough, making sure that the dough does not degas. Other techniques are faster but degas the dough a little more. The tighter you shape, the more evened out your final dough’s crumb structure will look. At the same time, a tighter shaping-technique will improve your dough’s strength. More strength will ultimately result in more vertical oven spring.
Where this was asked
The ONLY SOURDOUGH BREAD SHAPING Tutorial You Will Ever NeedRelated questions
Not quite your question? Ask Loafy