Scoring technique – Wheat Stalks 🌾

I’ve been asked a couple of times about how I do my scores. It’s always hard to explain in texts or pictures so I recorded and edited a quick video of what I did today.

Special equipment:
– Pointy wood stick my wife uses for her nail polish
– Lames from wiremonkey. I’m sure you can use any
– White rice flour for contrast.

This is my bread recipe (makes 2):

Dough
– 700g Bread Flour
– 175g Whole Wheat flour
– 750g Water @ 91F
– 18g fine sea salt

Method:
– Start Levain
– Once ready, fermentolyse: Mix all of water with starter, then add the flour, mix well. Slap and fold for ~5 minutes
– Wait 25 minutes, add salt then another mix + slap and fold
– Do 3 stretch and folds every 15 minutes
– Do 3 coil folds every 30 minutes. Let it bulk ferment
* Divide, pre-shape, shape
* After ~16 hours, bake. I use the open bake method