Scoring an unbaked loaf

Jazzy_B

I usually just bake bread in the breadmaker, but DD asked if I could make a courronne, which she liked the last time I made it. The last time I thought it wasn't that great.
The problems started both times when I scored the loaf with a Stanley knife. I score at an angle, to a depth of about 1/4inch .The bread just sort of deflated, and it didn't rise back when I cooked it. I shaped it and left it for about an hour, so I'm sure it wasn't over risen.
I was just wondering if anyone can give me any tips.
Thanks in advance.

HelenKA_2

I'm not 100% sure but maybe you could score before rising and after shaping?

Penelope_Penguin

HelenKA wrote: »

I'm not 100% sure but maybe you could score before rising and after shaping?

That's what I do :beer: You do lose a bit of sharpness and definition in the cuts as the bread rises, though.

Penny. x

pookienoodle

it sounds like you may be over proving your bread a little.
It should be scored just before baking.
I find a razor blade to be the best for doing this.
the trick is a really confident score, quickly with no hesitation.

THIRZAH

I've used kitchen scissors to score the top of a loaf-not as even as a knife perhaps but it does work for me.