Two questions about dealing with dough
I have a double whammy here.
Alright so I've been making bread lately (along with everyone else in the forum), and I've been having a few problems, about scoring bread, and refrigerating bread. First, about the scoring, i use our biggest knife, and spray it with pam, but it still get a lackluster score in the bread and ends up deflating it. Any help?
Second, about the refrigeration, I think my refrigerator may be too cold to have dough ferment in it because it's about 5-7 degrees celsius. However, it may have being the leavening agent that i used that stopped it from rising. Any help?