can't score because dough deflates
I use Peter Reinhart's Classic French Bread recipe which is yeast based. I follow his instructions that are an alternative to the main recipe, where I shape the loaves after a 90 minute bulk fermentation and then stick the loaves in the fridge overnight. The next day they sit out for an hour to come to room temperature; I'm supposed to score them and stick them in the oven. Well, first off, the loaves, since they just sit on parchment paper in the fridge, are as flat as can be, and completely averse to scoring--they immediately flatten even more. They taste great, have great crumb, and crust, but somehow something could be improved (and not only the shape), I think--I mean the recipe calls for scoring, so when Reinhart bakes these things. the dough must be much more resilient! Is it possible the 90 minute bulk fermentation is too long and my loaves are over proofed? When I try to do the poke test after I've taken the loaves out of the fridge, the dough is so wet and sticky (hydration is 66%) that it just sticks to my finger, so I can't really test it. I also hardly get oven spring, which maybe doesn't happen with yeast based doughs?