hi, Can I check if a properly proofed dough should not deflate at all upon being scored? Mine just deflates a little bit (less than 0.2cm I guess),I'm wondering if this is acceptable? thanks!Liming Log in or register to post comments Acceptable? That's up to you?For me, I prefer no collapse. But then I always work the gluten to it's maximum, so that I can rise to triple volume, slash and retain the gas. Log in or register to post comments "Oven spring" should more than make up for the little bit of deflation from the scoring of the bread. Log in or register to post comments
Acceptable? That's up to you?For me, I prefer no collapse. But then I always work the gluten to it's maximum, so that I can rise to triple volume, slash and retain the gas. Log in or register to post comments
"Oven spring" should more than make up for the little bit of deflation from the scoring of the bread. Log in or register to post comments
Acceptable? That's up to you?
For me, I prefer no collapse. But then I always work the gluten to it's maximum, so that I can rise to triple volume, slash and retain the gas.
"Oven spring" should more than make up for the little bit of deflation from the scoring of the bread.