I was making a loaf of no-knead sourdough bread and called the Baker's Hotline before I started shaping the boule. I did a couple of kneads before preshaping, let the dough rest for 30 minutes, and "dimpled" the dough with my fingers before I shaped the loaf to get out any remaining large bubbles. The result was better, but I think I might go back to Rustic Sourdough or Naturally Leavened Sourdough Bread.

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