If I just scored a little deeper it wouldn’t be balloon shaped right? 😭 (new and I didn’t buy a lame). Also any other comments/advice appreciated.
by Sea_Jackfruit_4582
21 Comments
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Sharp-Ad-9221
Very nice!👍🏻👏🏻😊
Try holding the blade at a slight angle to the countertop and do a continuous score ½ down each end in a cross patten. + Go about ⅜ in deep.
dozennebulae
I would eat it. I love the shape too. It would taste more delicious to me just cause of its balloon qualities.
Beginning_Meet_4290
I much prefer “balloon” bread. No cuts in my mouth and the shape is fab for sandwiches!
littleoldlady71
I use a serrated knife, but you need some more moisture on the top when you bake. Spray it heavily
LizzyLui
8 out of 10!
BoneyGemini
I’d eat it/10
cognitiveDiscontents
Fantastic. Love the shape.
kain459
11/10
Pconn748
10! 🙌
Big_Researcher_3027
I’d smash it!!
BigData8734
🤌🤌🤌🙌
SignalDragonfly690
I’m eating the whole loaf/10
eiiiaaaa
I’d rate it nom nom nom out of ten. It looks delish!
fason123
10
BatuCaine
Great looking cell structure on the crumb. I don’t see any problem with the shape. Your crust looks dry and ashy. Could be a dusting of flour if you’re using steam. If you’re not using steam that’s why the dull look. Add a metal pan of ice at the beginning of the bake, it will give your crust a smoother look. Either way, rustic or polished. You did a good job on that bake. Your score only needs to be 1/4 inch deep. Just a scratch to let the steam escape so you avoid a blowout. Source- I’m a career baker specializing in artisan bread.
OccasionImaginary544
8/10.
Good colour, great shape
lovepeacefakepiano
That looks beautiful. Does it taste as good as it looks?
I also don’t have a lame yet and yeah scoring has been hit or miss. Mostly miss.
Fuzzy_Welcome8348
Looks fantastic!
rb56redditor
Zero! Send it to me for proper disposal.
dausone
Spritz your loaf and around the inside of the pan before putting the lid on. Other than that, looking pretty good!
21 Comments
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Very nice!👍🏻👏🏻😊
Try holding the blade at a slight angle to the countertop and do a continuous score ½ down each end in a cross patten. + Go about ⅜ in deep.
I would eat it. I love the shape too. It would taste more delicious to me just cause of its balloon qualities.
I much prefer “balloon” bread. No cuts in my mouth and the shape is fab for sandwiches!
I use a serrated knife, but you need some more moisture on the top when you bake. Spray it heavily
8 out of 10!
I’d eat it/10
Fantastic. Love the shape.
11/10
10! 🙌
I’d smash it!!
🤌🤌🤌🙌
I’m eating the whole loaf/10
I’d rate it nom nom nom out of ten. It looks delish!
10
Great looking cell structure on the crumb. I don’t see any problem with the shape. Your crust looks dry and ashy. Could be a dusting of flour if you’re using steam. If you’re not using steam that’s why the dull look. Add a metal pan of ice at the beginning of the bake, it will give your crust a smoother look. Either way, rustic or polished. You did a good job on that bake. Your score only needs to be 1/4 inch deep. Just a scratch to let the steam escape so you avoid a blowout. Source- I’m a career baker specializing in artisan bread.
8/10.
Good colour, great shape
That looks beautiful. Does it taste as good as it looks?
I also don’t have a lame yet and yeah scoring has been hit or miss. Mostly miss.
Looks fantastic!
Zero! Send it to me for proper disposal.
Spritz your loaf and around the inside of the pan before putting the lid on. Other than that, looking pretty good!