Scoring Bread for Beginners

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Scoring bread for beginners

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Favorite sourdough tools and recipes: https://liketk.it/3Kn8T After scoring, bake for 5 minutes before doing final score and then continue baking.

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Needing another score idea? Check this one out using my @breadsmart bread lame! Absolutely love my results with this tool! Check it out here! https://amzn.to/4cdoVZC (Link also in bio) Happy baking! #sourdoughbaking #sourdoughbread #smallbusiness #smallbusinessowner #smallbusinesssupport #eatlocal #sourdough #microinfluencer #scoring #sourdoughscoring

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Do you love baking sourdough bread but are often looking for new decorative scoring techniques? Take some inspo from a summer’s day at the beach and try out this wave technique! It involves snipping the dough and then tucking it into itself. For more contrast, dust the dough with white rice flour. Don’t forget to try out the 7-minute score, too — do your decorative score, bake the dough for 7 minutes in a closed Dutch oven, and then do your expansion score. Produced in association with CBC Creator Network.

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40min · 2 servings Quick specs: • 500 gr 650 type white bread flour • 200 gr T80 flour • 200 gr semola flour • 525 gr water + 50 gr • 18 gr salt 200 gr leaven ( white/ rye) Autoluse for 3h (mix flour and 525g water) • 17 00 mix ( autolysed dough with leaven, salt and the rest of the water) • 19 15 Stretch and Fold • 21 15 Stretch and Fold • 22 15 Pre shape • 23 15 Final shape Around 23-25°C bulk fermentation temperature I’ve put it in the fridge and baked it after two days, due to changes in personal schedule. But a next day bake is perfect. • You can also bake it the same day, just start earlier and after final shaping it, leave at room temp for 2-4h.

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Why do we score?

For aesthetics, but more importantly to allow the gas to escape from our bread in a controlled way, otherwise the bread can burst in the weakest point

Some of my tips to scoring:

🌾Sharp blade, you don’t want it to get stuck in the dough

🌾A comfortable, easy to use scoring lame (I do find the small round ones work best for me)

🌾First make the small, rather superficial cuts, followed by the deep one. You want to minimise risk of the dough deflating while you score

🌾If you choose ambient proofing, you might want to stick to the deep cut only as dough tends to be softer and tends to be more difficult to score. My trick here: at the end of bulk I would pop the dough in the fridge for an hour or so. It helps stiffen the dough & make scoring easier.

🌾For the deep c

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Rachel Pardoe is a talented bread artist celebrated for her beautifully crafted sourdough creations Rachels artistic bread scoring techniques transform ordinary loaves into intricate works

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30min · 6 servings For levain : • 70 g sourdough starter • 70 g bread flour • 70 g of water Dough Ingredients( for two breads) • 700 g bread flour • 300 g whole wheat flour • 700 g water • 20 g salt Instructions Morning at 9 am , I prepared the levain by mixing 70 grams of starter with 70 grams of bread flour and 70 grams of water. When my levain gets almost doubled I mix the all flour with water . 1 hour later added salt and levain kneaded it until the gluten window formed. I put my dough in oiled container with lid . After one hour I made first strech and fold. Then with a 45 minutes in between I did again two strech and folds After one hour rest on the counter divide the dough two and make two big ball and let them rest half an hour . Then gave them shape and put them in t

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