Scoring Sourdough

…correct scoring implement (see my last post on scoring implements and general techniques),…

…pot seals when put together to trap steam naturally. Transferring dough into a blisteringly hot, preheated…

…your scoring blade often! A sharp razor glides through properly fermented dough in a swift, satisfying…

…the fermentation brought about by the addition of yeast or sourdough starter. Since these ingredients…

…partial to the straightforward envelope fold, give a new method a try next time you're making a boule. With…

…Fresh-Milled Spelt Sourdough This recipe makes two 1-kilogram loaves. You can halve the recipe to make…

…or waffles. Or cinnamon-apple flatbread. Or sourdough pizza crust. Multigrain sandwich bread is a great…

…what magic has occurred! Today we'll score and bake our sourdough loaf, which has been rising…

…Scoring can be challenging when coarse, crunchy toppings provide obstacles for your lame (blade or knife)…

…tomorrow as we learn to score our sourdough bread, explore different methods of adding steam to a…

…necessary to score (slash) your loaves, but it does potentially help with their appearance. Have you ever…

…about scoring (a.k.a. "slashing") Before we get too steamy, let's take a moment to consider the…

…delicious choices for your pan? Here goes: No-Knead Crusty White Bread, Three-Cheese Semolina Bread, The Easiest…

…lye is used. The pretzels shown above were dipped in a 4% lye solution using the process outlined in BREAD, by…

…doing their magic. Whole wheat flour tends to make a denser bread. If you’re not going to make and maintain your…

…Preferment 132g King Arthur Unbleached All-Purpose Flour 44g King Arthur Whole Wheat Flour, White Wheat or…

…manufacturer's directions, making the finest flour possible. Then gather the following ingredients: 113g (1/2…

…packaging, such as boxes, bags, and tags. Similar motifs appear in the tops of the boules that she slashes with…

…tales of Parisian breakfasts will have to wait for another day. Let's face it, rye flour on its own doesn't have…

…and rap it sharply to drop the dough onto a lightly floured surface. Score it into 8 wedges. Brush with…

…during baking, due to the amylase enzyme activity in rye flour, unless precautions are taken. This is why

…toss a little more flour underneath, if needed. Roll the dough into an 8" x 10" rectangle. And look! Nice big…