Hi Cherylynn, almost all breads will benefit from some steam, with the exception of breads that are finished with an egg wash. The egg wash accomplishes many of the same things as steaming does, and in breads like challah adding steam can actually cause the egg washed strands to seal together in the oven, which will prevent proper expansion. In any case, it's important that the steam only lasts for the first 15-20 minutes of the bake time and that the bread finishes baking in a dry oven. As to your second question, not all enriched sandwich loaves require scoring, but if you notice that gas tends to collect below the surface of the crust during baking, scoring the loaf prior to baking may help alleviate this problem. Barb

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