OK gang, I finally understand the functional importance of the score. All this time I thought it was really for design so that the bread breaks in a aesthetically pleasing fashion, but I see that with a good deep strong score the bread is allowed to open and spring in a much more substantial way. I also realized that you need a really sharp blade and that the blade needs to be changed really frequently like almost every few loaves. Otherwise it just doesn’t function properly. Sharing my epiphanies!
by Nancydrew246
7 Comments
350 g water
140 g starter
530 g flour
10 g of salt
Mix until shaggy. Let it rest for 30 minutes. Then do aggressive slap and folds for a few minutes. Bulk ferment on the counter for approximately five hours. No cold proofing. Put into buttered covered tin and straight into cold oven and bring up to 450. Bake covered for 40 minutes. Then uncovered for an additional 10 minutes.
Both of these loaves look great! Thx for sharing and well done!
Whoa those were scored? They look like they got a few cuts or it exploded cuz of no score… would like to see pics of before they got put in the oven 🙂
What kind of dough are you making that it dulls a DE blade after a couple scores? I use the same feather blade fo a year or more. Dough should not quickly dull a platinum coated stainless steel blade.
It looks like you’re baking in tins, so the expansion is forced upwards regardless, but in other cases, scoring also helps control the direction of the expansion
While ears are mostly for aesthetics, some people really like those crunchy bits
Is that recipe f or 2 9×5 loaves I see? Looks great how’s the crumb?
https://preview.redd.it/ankejhcb5fgg1.jpeg?width=3024&format=pjpg&auto=webp&s=771429ec8907f65bf1c75f8c96735e2bdd8e2d68