I'm curious about the difference in shaping methods between this post and the recipe. I've made this bread twice using the shaping instructions on the recipe (fold top 1/3, fold in corners, etc) and it feels awkward and I end up with an uneven texture in the finished loaf. (Presumably I'm not quite getting it right.) This blog post simply has you deflate the dough and form it into a loaf shape. That seems a lot easier. What is the reason for the including the folding in the recipe version? What does that do to the loaf?

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