Depth and speed in bread scoring techniques Be light with dusting as too much flour can quickly cake on the dough, transforming it from blank canvas to messy chalkboard.Īt this point, the dough is ready for you to score and bake. Using a fine-mesh sieve filled with the dusting flour, hold it above the dough and tap the side as you move around to evenly coat the surface. The top of the dough might have flour from the basket brush off the flour gently so only an even layer remains. I add 50% all-purpose flour because I do like scattered color, but if you prefer an all-white surface, go with 100% white rice flour.įirst, turn your proofed dough from its proofing basket out onto a piece of parchment paper or (carefully) into a preheated baking vessel. White rice flour has a higher scorch temperature that helps it retain a stark white color, even after prolonged time in the oven. I prefer to use a mixture of 50% white rice flour and 50% all-purpose flour. But first, let’s talk about how to set the stage and prepare the dough for scoring.ĭusting the top of your loaves with flour prior to scoring will ensure maximum contrast between white flour and dark, baked crust. Each technique listed below is merely a starting point, a springboard for you to invent your own personal mark. In this post, we’ll look at various scoring techniques using my Fresh-Milled Spelt Sourdough Bread recipe. There’s satisfaction in cutting dough you’ve spent time coercing from nascency to maturity, like a painter’s first brushstrokes on an all-white canvas brimming with potential. As we lined up in front of our loaves-to-be the wide grins were hard to ignore. I recently attended a week-long baking workshop and after spending the good part of two days hands-deep in dough - admittedly, my favorite part - everyone seemed most excited to score dough. Stars, leaves, flowers, geometric shapes of all kinds - when utilizing the correct scoring implement ( see my last post on scoring implements and general techniques), creativity has no bounds. As the old saying goes: we eat first with our eyes.Ī single or double slash promotes a large opening but a series of small, delicate slashes creates a more intricate design. But from there, let your creativity run free. First and foremost, scoring bread dough with decorative cuts serves an important purpose: it guides a loaf to rise in a consistent, controlled, and optimal manner. If you have any further questions or concerns, please don't hesitate to reach out to our customer support team.With a blade in hand and a shaped round of dough on the workbench, bakers have an unexpected blank canvas before them. With a bit of practice, we're confident that you'll be able to create beautiful bread scores that stay open longer. We appreciate your feedback and hope you'll give our Lame Bread Knife another try. It might be helpful to consult online tutorials, youtube or even reach out to experienced bakers who can provide valuable insights. We recommend experimenting with different techniques and adjustments to find what works best for you. Additionally, the type of bread, its moisture content, and the temperature can also influence how the cuts behave. It's crucial to hold the knife at the right angle and gently apply consistent pressure to achieve clean and defined cuts. While our knife is designed to create beautiful designs and cuts in bread, it's important to consider a few factors that may contribute to the cuts closing up quickly.įirstly, the angle and pressure applied while scoring can greatly affect the outcome. Scoring bread can indeed be a skill that requires some practice and technique. We're sorry to hear that you haven't been able to master scoring bread with it. Thank you for sharing your experience with the Lame Bread Knife. The high-quality stainless steel blades of our baker’s lame bread scorer will put you in control of exactly where you want your bread dough to open and expand. If your basic skills are already proven and you’re ready to channel your creativity, make your mark with your very own signature score. If you’re a newcomer to this home bread making craze, cut your teeth trying out some classic decorative leaf patterns on baguettes, caraway rye loaves, or the everyday sourdough loaf recipe you’ll find on Cookidoo. Making the perfect mark with your dough scorer allows the right amount of moisture to escape from your loaf, so it properly expands in the oven, without tearing the skin or crust. Modelled on the lame tool French bakers have used for centuries, with a thin and sharp curved blade and a long handle to give you ultimate cutting control, this is how to score sourdough bread like a pro. Your homemade breads will look like they came straight out of a traditional artisan bakehouse with just a quick flick of the baker’s lame bread dough scorer.
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