Bread

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falconvitesse in reply to @MrBaklava

That looks terrific.
Do you score the bread before leaving to prove or just before going in the oven.
I was leaving mine uncovered to prove and finding the outside was drying out and leaving a hard crust? Since covering the dough it tends to sag and look a bit flat.
Also scoring the dough after it has proved is tricky.

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MrBaklava in reply to @falconvitesse

Thanks.

I score literally 5 seconds before putting it in a hot oven - with the dough coming straight from the fridge.

The method I've found that works best is to keep the dough covered at all times - it doesn't have to be an airtight seal, but a damp tea towel works perfectly.

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