DekuSeedot shows scoring boosts oven spring

- Home baker DekuSeedot shared photos demonstrating that scoring boules instead of batards produced better oven spring and shape retention, crediting fermentation and steam. - The post compared scoring patterns and attributed more defined ears and lift to the score type plus proper steam management. - The scoring‑shape combination is directly transferable to barras to improve ear formation and bloom on the line. (x.com)