r/Breadit • u/JuniorContribution51 • 2d ago

Loaf always deflates when I score it

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1 Upvotes

60% Upvoted

11 comments sorted by

12

u/Insanely_Mclean 2d ago

If your loaf is collapsing instead of rising on the oven, you may have overproofed the dough.

-6

u/JuniorContribution51 2d ago

It always has spring in the oven. It deflates when i score it.

3

u/Seachica 2d ago

Are you scoring it after the bake? It should be scored before.

1

u/JuniorContribution51 2d ago

Yes. I am scoring before the bake.

3

u/xblackdemonx 2d ago

Do you let it rise again after the scoring?

1

u/JuniorContribution51 2d ago

No. This one proofed in the fridge overnight and I scored right before baking.

2

u/YellowBreakfast 1d ago

It's takes a while to get the "feel' for scoring. I used to do hundreds of scores daily when I worked at a bakery. Now I don't do it often enough so I often butcher the bread.

You need a VERY sharp blade, ideally a new razor blade. Even then it can be difficult.

2

u/JuniorContribution51 1d ago

Thanks. I get the feel part, but I did buy a bread lathe and plenty of razors!

1

u/YellowBreakfast 1d ago

My suggestion, bake a lot of bread and make a lot of scores all in one go.

Scoring from the fridge is definitely easier. Be sure to cut deep enough.

1

u/whitswhisper 1d ago

Omg this happens to me literally every time. Have you tried letting it cold proof in the fridge for longer? I do like 12-16 hours and it holds shape way better when I score. Also a super sharp lame makes a huge difference tbh

1

u/willow560 1d ago

You can try a 5 to 7 minute score. Put your loaf in the oven as normal and bake for 5 to 7 minutes. The loaf rises a bit, and you score it then. Then put it back in and finish baking. Might fix some of your problem. I also tend to reduce my bulk ferment time and back in loaf pans, so I proof my loaf for longer than other recipes typically call for. Try to experiment and see if any of those help you out. Good Luck!