[hendricius]

I would suggest to score the bread in the middle before baking. That way you will have a higher rise in the oven.

I did an experiment here: https://www.instagram.com/p/BhERhlnDgdQ

Basically it's like cracks in the surface. At an angle the rise can be much higher.

[moosehawk]

Forkish suggests not scoring your bread. From what I understand it can be somewhat of a contentious issue in the bread-baking community.

I've experimented with scoring with mixed results, although I'll admit I don't have the right tool for it and my technique may not have been correct.

[kazinator]

A community is basically defined as a group of people squabbling about something that outsiders find laughable.

[kylemurph]

He doesn’t suggest scoring because the creases in his recipe end up on the top of the dough, which does the same thing as scoring which controls the rise so it doesn’t blow out the side. Tartine and other recipes suggest scoring because the creases from the dough formation are on the bottom.

[Pica_soO]

At the bakery i worked- we used forks - and only little punctures

[verelo]

Funny you say this. If you read the particular book we're talking about, he specifically talks about not scoring the bread.