Hi Sabine, I don't think Martin meant that he left the loaves uncovered in the refrigerator, but that refrigeration tends to firm up the surface of the loaf in a way that makes scoring much easier. I generally cover my loaves in the fridge to prevent them from drying out, which could inhibit expansion. I'm sure you've noticed that scoring after refrigeration, even when you cover the loaves, is far easier than scoring a loaf that has proofed at room temperature. 

• Reply