February 18, 2016 - 11:39pm
a very small deflation upon scoring
hi,
Can I check if a properly proofed dough should not deflate at all upon being scored? Mine just deflates a little bit (less than 0.2cm I guess),I'm wondering if this is acceptable?
thanks!
Liming
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Acceptable? That's up to you?
For me, I prefer no collapse. But then I always work the gluten to it's maximum, so that I can rise to triple volume, slash and retain the gas.
"Oven spring" should more than make up for the little bit of deflation from the scoring of the bread.