Hiya, one thing I want to ask is about transferring the bulk fermentation from the bowl to the side for shaping. i tend to have a lot of bubbles that are kind of stuck to the side of the bowl and kind of stretch put and split when intry to remove the dough from the bowl even if i do it gently. I feel I am deflating the dough a lot when i tranfer it to the counter. is this normal or can i avoid this issue?

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