What types of bread are typically scored before baking?

Scoring bread before baking is a common technique used to control the expansion of the dough during the baking process. The correct answer highlights types of bread that are typically meant to be scored to allow steam to escape and create a more controlled rise, contributing to their overall texture and appearance.

The breads mentioned in the correct choice, including white bread and certain artisanal varieties, benefit from scoring as it helps create a desirable crust and aesthetic appeal. Scoring allows bakers to guide how the bread expands in the oven, resulting in distinct patterns and preventing the loaf from bursting in uncontrolled ways.

Other options contain bread types that either do not require scoring or are not traditionally scored. Whole grain and rye breads have denser doughs that may not necessarily need scoring, while mini rolls often have a bite-sized form that typically expands well without the need for scores. Similarly, ciabatta and baguette may be scored, but those do not fit the context provided in the correct answer, as they stand out from the others mentioned. Hence, the answer provides insight into the role of scoring in bread-making for the specific varieties listed.