When to score whole wheat loaf - right after shaping?
In a previous post, Charbono referred to the SFBI article linked here SFBI.
In reading it, I came across this tidbit that I don't think I have ever seen before.
When a high proportion of whole wheat flour is involved in the formula (60% and up) it is better to score the bread right after shaping. The cuts will keep better definition but, more importantly, the dough will be scored when it still has good strength. Scoring the loaves after the final proof could trigger a collapsing of the dough due to its fragile gluten structure
Even though I have been baking 100% whole wheat ( home milled ) for years, and have read a fair amount about baking with whole wheat, I have always scored just before putting in the even, never right after shaping. Has anyone else tried this?