Greetings,

After quite a bit of reading around, I have yet to find a full
explanation of why so many sourdough recipes do not call for degassing
the initial bulk fermented dough and allowing a second rise, before
dividing and shaping (as is typical for direct, commercially yeasted
methods)?

I am not sure if this is because the longer typical rise time for
sourdough already allows for both the development of flavor and gluten
(that a second, shorter rise, helps to do in direct, commercially
yeasted dough), or whether there is some other explanation.

Possible disadvantages to a second-rise before dividing and shaping?

Thanks for the help...