Hi JC, in order for the dough to have oven spring, you'll want to gently deflate the dough before shaping. Don't worry, the yeast will do some serious work and create all those little air pockets again during the final rise. If you're too gentle and don't deflate it, you risk having the loaf deflate once it's in the oven. It's an important step! Kye@KAF

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