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DAE think scoring loaves right out of the oven is overrated? A guy at the Kansas City meetup changed my mind
I used to score my sourdough the second it came out, thinking the crust needed to be cut hot so the bread would not split. Then a baker at a meetup in Kansas City last month told me to wait 10 to 15 minutes, and the crust holds its shape way better. I tried it on three boules this past weekend and every one opened up cleaner with no tearing at the edges. The heat is still in the loaf, so the blade glides instead of dragging. Does anyone else wait before scoring, or do you cut right away?
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