The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

a very small deflation upon scoring

liming's picture

a very small deflation upon scoring


    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? 



mwilson's picture

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.

T. Fargo's picture
T. Fargo

  "Oven spring" should more than make up for the little bit of deflation from the scoring of the bread.