April 17, 2020 - 3:45pm
scoring with knife deflates the loaf by a lot
When I score my dough with a sharp knife (about 1/2 inch), which is in a loaf pan at this point, the dough deflates quite a bit. Feels to me like it's overproofed if this happens? Is that correct?
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Probably so, Andrew.
Can you link to formula you are using? Also when you can post images.
Could be that or just not enough strength in the dough (too little kneading and stretch & folds)