Proofing – the hours when bread dough rests before going into the oven – is another test of a baker’s skill. It’s a tricky combination of temperature and time; let the formed loaves linger too long, or rush them, and the bread won’t have the proper crumb or size. The last step before baking is scoring – slashing a pattern into the top of every loaf. Scoring lets the loaf expand and the crust stretch plus makes a pretty pattern – one that’s also used to identify different type of breads. Watch the video to hear our baker Mel explain more about how it works.