Скачать или смотреть Scoring Sourdough

Scoring or slashing dough is a technique as well as an art! I've seen beautiful intricate scoring on loaves and that works great on drier dough (less than 70% hydration) or if you dust the surface of your loaf and cause it to form a skin which makes finer detail possible. Be patient. It takes practice to get a feeling of how fast to go and how deep to cut. Adjust as needed, the dough will teach you if your willing.

Hi, I'm Noris the Kung Fu baker with Sourdough Delight here with examples of scoring Sourdough on high hydration Doughs (70+%)

In my case, I've got to move fast as I'm baking an 85 lb batch (38.4KG) of high hydration dough which has a tendency to snag if not mindful of the blade's forward facing tip. As you'll notice, I hold my lame so I'm only cutting with the back half of the blade.

Depending on the loaf size and variety, I either score a single or double cut. Part is for visual appeal as the seeded breads look better with a double cut, or else there would be too large of an open crust area that will make the loaf look seedless on one side. Also, I want the stenciling to be preserved, so I score around it to guide the opening away from the design.

Again, be patient with yourself, as my Kung Fu instructor says, "repetition is the mother of all learning"! And just tonight, I practiced on more loaves than most home-bakers bake all year. So, keep at it!

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