When do you score?
The dough, that is.
I have seen 2 different instructions on different recipes:
1. Score immediately after shaping and at the start of the final proof and
2. Score at the end of the final proof and just prior to putting the loaf into the oven.
It certainly seems easier to score on the denser, non-proofed dough. Funny how the difference in instructions has stood out at me this last few months.
So WHEN should dough be scored and what is the reasoning behind the recommendation made? Are there times when one method is desirable over the other?