Hi Annette, thanks for offering this tip! Chilling the loaf in this way can, indeed, firm up the dough enough to help make scoring a little easier. However, dough that is already over-proofed isn't likely to benefit from this step. In order to handle the transfer and scoring it's often helpful to error a little on the "young" side when considering when to put your bread in the oven. I like to gently poke the surface of my loaf with a floured finger and see that the indentation fills in slowly.  

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