First attempt at a more elaborate scoring – using a pairing knife until I can get actual sourdough gear.
Still unsure if my crumb is correct but she tasted great.
Recipe found here from another poster:
500 grams KA bread flour
375 grams warm water
110 grams starter
10 grams salt
6 stretch and folds total
Every 15 min stretch and folds
• [X] 1
• [x] 2
Every 30 min stretch and folds
• [x]1
• [x]2
• X/3
Proof until jiggly and bubbly on top. Shape and pop into fridge overnight.
Next day- 500 degrees oven 20 mins with LID
Take off lid Bake at 475 for 20 mins
by No_Aside626
2 Comments
**Hello No_Aside626,**
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The design looks good! Did you use scissors or a lame? (Or both?)