This is probably my 8th loaf and I think I have it figured out. Do you have any tips on scoring? I can do a basic ear fine, but when I try to do anything else, it never turns out how I want it. Any tips would be helpful.
I think I need validation that I’m doing this right. Is my crumb okay? Any suggestions to make it better? I’m also still looking for recommendations for bread knives if anyone has any! Thanks!
Recipe: 100 grams starter, 325 grams water, 500 grams bread flour (this was Bobs Red Mill), 12 grams salt. 4 stretch and folds, 5 hour bulk ferment, shaped, and baked about 12 hours later 450 for 30 mins and then 415 for 20.
by TequilaMmockingbird
6 Comments
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this is the ideal crumb for me! bravo! i just got this knife, and it’s been pretty good! [https://www.webstaurantstore.com/mercer-culinary-m23210-millennia-10-wide-bread-knife/470M23210.html](https://www.webstaurantstore.com/mercer-culinary-m23210-millennia-10-wide-bread-knife/470M23210.html)
Looks good!
Aww the heart shaped scoring!! 😍
Beautiful! I’ve never seen a heart shaped scoring. 👏👏👏
Zowie! It’s gorgeous! I’m embarking on a scoring journey. My first loaf was nice. Now I want to make those incredibly spectacular patterns.