Scoring: nm Scoring is also called stitching: it is the first period of rest following kneading.
It will start when the kneader has finished mixing the dough and ends with the first shaped loaf.
During the pointing, the dough rests either in the bowl of the kneader, or in a container provided for this purpose.
Purpose of pointing: Pointing allows fermentation to develop inside the dough. The dough during the first 5-10 minutes relaxes, pu...
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