I get a lot of questions on how my scoring shows up so well on my loaves. This is the technique that I use! I used the five minute score technique on this loaf as well, the expansion score was done five minutes into baking. I have a video on my page, explaining how!#sourdough #sourdoughtips #sourdoughstarter#DehydratedSourdoughStarter #activestarter #sourdoughscoring #sourdoughbaker #sourdoughbakery #sourdoughtutorial #sourdoughtipsandtricks #sourdoughbread #sourdoughhowto #beginnersourdough #so
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I get a lot of questions on how my scoring shows up so well on my l…
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Scoring a Sourdough Bread Scoring is not mandatory, but it helps a bread to retain it's shape and nice surface when it is hit by high temperature in oven. 1. To create ears , your blade should be at 30-40 deg to the surface of dough. The cut should be smooth and 1/2 to 1 cm deep. 2. If you like your bread surface to be smooth, make 2-3 shallow cuts across the surface. The blade should be at 90 deg to the surface of dough. 3. For tin loaves, 1 straight cut across the length or 2-3 angular cuts ac
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