February 29, 2020 - 3:26pm
Scoring weaker doughs
In reading a recipe for a spelt bread (just spelt, no wheat) it said to score before final proof, because if you score weaker (low gluten) doughs after final proof they can deflate.
Is this true?
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Sounds plausible. It also depends on how thick/strong the outer skin is after proofing, and how deep you cut when scoring, and how long you make the cuts/strokes.
____ _____ ____ _____ would hold together better than,
____________________ .
scores just fine. As always make sure you aren't overfermenting and shape well.