I’m very happy with the flavour and crumb of my bread at this point. Would just like to get my scoring more consistent.
The bread above was great, but I think it could have been cut a little deeper.
What do you do? How deep do you cut? What are you looking out for?
by puschelpete
3 Comments
That loaf looks amazing! For depth I usually go about 1/4 inch deep, maybe a bit more on really high hydration doughs. The key thing I watch for is making sure the cut actually opens up during the first few minutes of baking – if it seals back up then you know you went too shallow
Cut twice. Make the cut, then go at it again. Personally, I think the score above is ideal. A big ear looks nice, but sucks to eat.
Looks fantastic!