Question about why my bread keeps collapsing after I read a food science blog

I was reading this food science blog last night and found out that scoring bread isn't just for looks - it actually controls how the loaf expands in the oven by directing steam pressure. Turns out I've been skipping that step because I thought it was purely decorative, and now I'm wondering if that's why my loaves always come out flat on top. Has anyone else had a similar realization about a small detail that was actually a big deal in their baking?

2 comments

2 Comments

stellac971d ago

Wait, have you checked if your oven temp is actually accurate? I had the same flat bread problem and it turned out my oven was running 50 degrees cooler than what I set it to. The scoring thing is legit too but even with perfect scoring, if your oven isn't hot enough to create that initial burst of steam, the loaf won't spring up properly. I used a cheap oven thermometer from the grocery store and it changed everything. Ngl, sometimes it's the dumb simple things like temperature that mess us up more than the fancy techniques.

ninah1010h ago

Ohh YES, same thing happened to me!