Disagreement about scoring...
So at work (a high volume bakery) we have this new guy who claims that nearly all the bread in his former bakery was scored before proofing. I'm fairly certain that's crazy talk, but are there any exceptions to this? There is one type of roll that we score before proofing, only because it's delicate and has a tendancy to deflate if done after proofing.
I told him the cuts would look awfull/close up, but does anyone know exactly the benefit of waiting till the bread is just about to go into the oven? I can only vaguely recall that scoring before proofing is a bad thing.
He was also going to make the cuts on a delicate boule with a gigantic bread knife. The horror!