Gas=holes, big holes.

Holes are good. Ergo degassing bad.

"matt s" > wrote in message
om...
> 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...