Scoring ain’t boring

What you see on the picture is in fact a failure. Scored areas should be level with the rest of the crust. If those aren’t, the baker has not been paying attention to the development of the dough or was not in control of the baking process. A perfectly scored loaf is pretty to look at, but it’s much more a functional technique that should match how your dough has fermented. It’s also a craft with which you control the shape of your bread and even what your crumb will look like. Start taking scoring your gf dough very seriously.
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