Scoring

In bread baking, scoring is also known as cutting, docking, or slashing. It is basically a strategic cutting of dough to: Release some of the gas, mainly carbon dioxide, trapped inside the dough. This ultimately assists in a good rise once the baking process starts.

Allow the baker to control exactly where his or her bread will open or bloom. This will significantly improve the appeal of breads.

Create varieties in forms and appearance. It brings out the bread baker's artistic talent and marks his or her own signature Most bakers would score dough just before baking to insure the fullest bloom and most attractive appearance. The right tool for this task is usually a very sharp straight or curved razor blade called a blame.

An ideal cut should be no more than ½-inch deep, at a 45-degree angle instead of straight down into the dough.

Cooling

Baked goods, such as cookies and breads, continue to cook after being removed from the ove

n. This is carryover baking, and is not done until internal temperature of baked goods is the same as room temperature.

During this cooling period, proteins and starches bond and solidify, making cookies, breads, and other baked goods firmer and more rigid. It is, therefore, not recommended to cut breads, cakes, or even eat cookies until they are completely cool.

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