I am building my skills in the baking department, and have had some pretty good success I feel. My confidence in cooking has helped me problem solve on quite a few occasions as I work on my confidence in baking. My question to you guys is this:
After I rise and proof my dough, occasionally it will seem "lighter" than other times. At these times, when I score my loaf, it seems to deflate a little bit, and will not spring in the oven. The loaf turnes out flat, not completely, but flatter than it should be. Other times, the dough seems firmer, and when I score it, it will wrinkle all along the score mark. If I skip scoring, my loaves look beautiful, but I want to figure out what is happening, and/or techniques to help prevent these issues. Thanks for reading!