"Properly proofed dough is fragile and must be treated delicately to preserve as many gas bubbles as possible. Over-proofed is even more fragile, which makes it difficult to score and more likely to snag when you run the blade of lame over it."
"If you try to score your bread dough and find it's over-proofed, you can always reshape it and try letting it rise again. However, this will only work if you're using an active dry or instant yeast."
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