Question about Peter Reinhart's Sourdough
I have doubled the recipe for this bread to make 4 loaves. I didn’t make any changes in quantities when I doubled but the dough seems wetter than usual. Right now the dough is in one piece in bowl for the 3-4 hr rise. Peter Reinhart says when this process is complete and when I divide into 4 pieces to put into bannetons I should degas the dough as little as possible. My question is – can I do any stretching and folding before I shape in to boules and put into the bannetons for final proofing or is it really necessary to handly gently. I don’t want a floppy mess so I thought this might strengthen the dough?
Source: Fresh Loaf