You want to get rid of large thin-walled bubbles, the ones that bulge up while you squeeze them, the ones like you blow with chewing gum. So before and during shaping, pat them or pinch them to let the gas out or force it back into the dough. No need to work with them before preform/shaping.
Mix more - proof less - or a combination of the 2. Enjoy!
I usually bulk ferment until the dough rises about 40-50% at 26 degrees celsius. Will try to shorten the time next time :) thank you!
Deflate after bulk fermentation and before shaping.
will try to pat them more next time. Thank you.
Don't pat - especially the early rise - it's too gentle. Enjoy!
You want to get rid of large thin-walled bubbles, the ones that bulge up while you squeeze them, the ones like you blow with chewing gum. So before and during shaping, pat them or pinch them to let the gas out or force it back into the dough. No need to work with them before preform/shaping.
TomP
Many here are doing everything they can to get those large holes ;0)
and I don't get it.