Scoring doesn’t have to be complicated to look beautiful. ⤵️ A simple wheat stalk or a single slash can completely change how your loaf blooms in the oven. Here’s the key: score your dough right after taking it out of the fridge, while it’s still firm. A cold surface gives you cleaner cuts and better control. Use a sharp lame or razor, angle it slightly (about 30°), and commit to the cut . Be quick and confident. Your score lets steam escape and helps your loaf rise evenly, but the wheat stalk a
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Scoring doesn’t have to be complicated to look beautiful. ⤵…
5.5K views6 months ago
FacebookThe Village Bakehouse
𝐒𝐚𝐦𝐞 𝐃𝐚𝐲 𝐖𝐡𝐞𝐚𝐭 & 𝐒𝐩𝐞𝐥𝐭 𝐒𝐨𝐮𝐫𝐝𝐨𝐮𝐠𝐡 𝐁𝐚𝐠𝐮𝐞𝐭𝐭𝐞𝐬 Let’s start with laughing off the awkward moment sliding those off the peel realising they are too big for the baking sheet (and oven) and scoring these and failing miserably. 😂 I should probably have just baked them without scoring. Not my proudest moment, but shit happens and I’m not one to tell you it doesn’t or not post a reel because something goes wrong. What I will always tell you though is to develop and proof
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𝐒𝐚𝐦𝐞 𝐃𝐚𝐲 𝐖𝐡𝐞𝐚𝐭 & 𝐒𝐩𝐞𝐥𝐭 𝐒𝐨𝐮𝐫𝐝𝐨𝐮𝐠𝐡 𝐁𝐚𝐠𝐮𝐞𝐭𝐭𝐞𝐬 Let’s start with laughing off the awkward moment sliding those of…
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TikTokasourstory
Bread Scoring Patterns: #1 Complete Guide to Scoring Bread
Bread Scoring Patterns: #1 Complete Guide to Scoring Bread
Nov 10, 2021
makebreadathome.com
With so many of you asking how we get our bread so defined with scoring, we thought we’d share a post on it. 🌼 . SAVE this for later 🌾 Just by simply scoring your dough cold is all it takes. You can overnight cold-ferment like we do, or even just chilling your dough in the fridge for a bit will help. . Scoring your dough when it’s cold decreases tearing of your dough, and also allows your scored areas to define themselves much better — this is because when the dough is cold the gluten strands
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With so many of you asking how we get our bread so defined with scor…
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