Some recent scores and bakes, officially 7 weeks in to sourdough bread and addicted
So far I’ve experimented adding inclusions of everything but the bagel seasoning, EBTB seasoning + parmesan + white cheddar, & Kalamata olives
My recipe for decorative scoring: 325g warm filtered water 10g salt 110g starter 475g flour – mix, wait 30 mins, 1 round of stretch and folds, wait 30 mins, 3 rounds of coil folds over the next 1.5hrs, bulk ferment (I have a warm kitchen so usually 4 hours), bench rest 20 mins, shape and into the rice flour dusted basket, covered and into the fridge overnight (12-15hrs), 1hr preheat at 500 degrees (Dutch Oven inside on Pizza Stone), brush off loaf, spray and evenly wet loaf, rice flour sprinkle, decorative score, into the oven for 6-7mins, expansion score, back in with lid on for 15mins, lid off temp down to 475 for 15-20mins
by SoftReplacement9397
14 Comments
They’re absolutely stunning 🤩
Looks beautiful!
Crazy good! Inspiring
so good. how do you do a wider cut vs a thinner cut?
Very detailed and beautiful scoring!
Do you put your dough in and out of the fridge to keep it firm during scoring? Or does your dough form a skin wile in the fridge so it holds firm while doing the amount of scoring you show on this loaf?
Where do your blades for the lame come from? I have not seen one with 2 spikes before. Stunning result!
Breathtaking!
It has the perfect bunny rabbit shape, last photograph. If you look at it’s kind of sideways it looks like a bunny rabbit. That’s what you’re looking for in a well proofed loaf of bread!!
This is amazing!
Yowza
Such a nice job. The attention to detail is next level
Yowza
Gorgeous omg 😍
The final shot of the oak leaf – holy Hannah, is that beautiful! I REALLY have to step up my game!
Beautiful!! Looks even more delicious 😋