Scoring wrecked my loaf?
I used this recipe today: http://www.breadtopia.com/whole-grain-sourdough/comment-page-7/#comment-443622. All went well until I gently dropped the dough into the cast iron pot. It deflated a little bit, but it really lost volume when I tried scoring it. I used a very sharp knife. It didn't cut at all; the dough just "got out of the way". I've only tried this once before, and it wasn't THAT bad, but still, I clearly have no idea how to do this properly. I'd rather not touch the dough at all and not score it, just to retain volume. Apart from my doing it wrong, is it possible that my dough just didn't have the right consistency? The finished loaf looked beautiful, it tore nicely on its own, but it was dense as heck, though good tasting, and nice crust.