That's a great question, Patty! While there are a few specialty types of bread that are scored earlier, most loaves are scored right before putting them in the oven. It's okay if it loses a little bit of the rise, as it will gain it back as soon as it hits that wall of hot air. Using a sharp lame instead of a knife also helps avoid excessive deflation, but a lot of it comes down to skill and practice. The more you score, the better you'll get at it. Happy baking! Kat@KAF

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