Hello! I've been experimenting with sourdough for a while now, and while my bread tastes lovely and usually looks fine, my question has to do with the consistency of the dough prior to scoring. My loaves ferment in the fridge in their bannetons, and look well-risen and 'marshmallow-y'. I turn them out onto parchment to score them before putting them into my preheated Dutch oven, and the scoring seems to deflate the loaves. All of the videos I've watched of loaf-scoring seem to depict loaves which hold their shape as they are being scored. What am I doing wrong?

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