Hey guys. I have baked only four batches of bread, and I’m apparently terrible at scoring. Please help? I’m not thin skinned, so feel free to make a comment! 220g starter, 340g water, 600g King Arthur Bread flour 20g salt Mix and cover and leave for 1 he. 2 sets of strength and folds 30 minutes apart, then 2 sets of coil folds 30 minutes apart, put in container and bulk fermentation in oven with light on for 3.5 hours, shape, let rest for 15 minutes, final shape and put in banneton basket, covered and in the fridge overnight.
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That is a very nice crumb! Good job!
Hey guys. I have baked only four batches of bread, and I’m apparently terrible at scoring. Please help? I’m not thin skinned, so feel free to make a comment!
220g starter, 340g water, 600g King Arthur Bread flour 20g salt Mix and cover and leave for 1 he. 2 sets of strength and folds 30 minutes apart, then 2 sets of coil folds 30 minutes apart, put in container and bulk fermentation in oven with light on for 3.5 hours, shape, let rest for 15 minutes, final shape and put in banneton basket, covered and in the fridge overnight.
https://preview.redd.it/ys6wofwg7x5e1.jpeg?width=3024&format=pjpg&auto=webp&s=c7051e34fe0eb8db04d1511cf26ac71f7b4efa58
This came out kinda dense, but I don’t like an open crumb so I guess I’ll eat it.
https://preview.redd.it/9qwu7n1t7x5e1.jpeg?width=4032&format=pjpg&auto=webp&s=9b29849742090cbe09fd4a5d7ba0420dda415a84
This is the crumb of the ugly loaf above.
I’m impressed with the way you scored that one, and I can hardly believe it’s your first one! I need to know how you score yours? Please?