The loaf falling immediately after scoring
I recently baked two of Hamelman's breads (the wonderful cheese bread, and the hazelnuts-prunes). Both with sourdough. In the first i added commercial yeasts as well according to the recipe (but not in the prunes bread). Over-night proofing in the fridge, then 1-2 hours warm up at room temp. I scored the loafs and they immediately lost a lot of volume, and just fell to a much shallower hight. In the oven there was a nice rising, but I still worry about the lost of that precious air due to scoring. Is there a way to avoid it?