The only problem I seem to have is that my recipe means that I get quite a wet dough… I’ve tried shaping it like yours and doing a boulle beforehand but the boulle just flattens out if I leave it on the counter instead of inside a bowl or any kind of walled structure… is this simply because my dough is too wet?

also, why do you degas the dough before shaping it? is it bad if I don’t degas it?

thank you,

David