I’m two weeks into this sourdough thing and did my first double batch today. I think they turned out well! 🍞🥳 Next skill I hope to work on is my scoring.
Recipe:
150g starter, 350g water, 10g salt, 500g KA flour.
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theSourdoughNeighbor
Looks great! Honestly there’s nothing wrong with your scoring. I particularly like the one on the right; it looks very artisanal and it reminds me of the loaves that Ken Forkish showcases in his bread book.
MediheaLED
Just like people, it’s the inside that matters most. Let’s see that crumb!!
_Phil_Collins_
I mean they look good…. But top down shots are deceiving, can’t tell how tall they got and no crumb pic. Personally the score isn’t that important to me just how it tastes with some compound butter 🧈😋
Biodrone11
For scoring don’t hesitate. If you have any doubt and are taking your time is when your scoring will start to look bad. Choose a scoring line and just do fast slashes and commit to it.
Own_Contact4195
Fantastic! Better than my scoring lol i made mine accidentally look like a buttplug
When I do a double batch of dough… after bulk fermentation and final shaping I put 1 banneton into my proofer for its final rise and the other I put in the refrigerator for and overnight final proofing at 38°f… and bake it right out of the fridge the next day. That overnight cold final proofing adds flavor.
Mandafin
Ok, probably a dumb question but, I’m baking a double batch tomorrow. It’s only my second attempt at sourdough ever. Did you bake them at the same time?
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Looks great! Honestly there’s nothing wrong with your scoring. I particularly like the one on the right; it looks very artisanal and it reminds me of the loaves that Ken Forkish showcases in his bread book.
Just like people, it’s the inside that matters most. Let’s see that crumb!!
I mean they look good…. But top down shots are deceiving, can’t tell how tall they got and no crumb pic. Personally the score isn’t that important to me just how it tastes with some compound butter 🧈😋
For scoring don’t hesitate. If you have any doubt and are taking your time is when your scoring will start to look bad. Choose a scoring line and just do fast slashes and commit to it.
Fantastic! Better than my scoring lol i made mine accidentally look like a buttplug
https://preview.redd.it/w1k814qpchve1.jpeg?width=3024&format=pjpg&auto=webp&s=5804e49863e61a212cd7301e136edf470edd7d23
When I do a double batch of dough… after bulk fermentation and final shaping I put 1 banneton into my proofer for its final rise and the other I put in the refrigerator for and overnight final proofing at 38°f… and bake it right out of the fridge the next day. That overnight cold final proofing adds flavor.
Ok, probably a dumb question but, I’m baking a double batch tomorrow. It’s only my second attempt at sourdough ever. Did you bake them at the same time?