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30A few sourdough scoring tips:
1 - Cold dough is easier to score, score straight from the fridge if you do an overnight proof
2 - Dust with all purpose flour to provide a beautiful contrast in your scoring design
3 - Helpful tools for scoring include unwaxed unflavored dental floss to make grid lines, a wooden skewer for sketching a design, and cooker cutters for shapes
4 - Use a really sharp razor, I change out my blade every 2-3 loaves
5 - Use one swift and deep movement when making your primary expansion score, holding the blade at an angle (around 45 degrees)
6 - The deeper you cut, the more the bread with spread as it cooks, use light delicate cuts for more intricate designs
Note: as with anything sourdough related, it takes practice! It can be helpful to split your dough into two smaller loaves (do this at the preshape stage) so you can try designs more than once.
See my story highlights titled “🥖school” for info on my most recent Sourdough School! You can also find info under the hashtag #30MFSourdoughSchool
#sourdough #bread #sourdoughbread #breadmaking #breadbaking #breadstagram #sourdoughbaking #sourdoughscoring #30MFSourdough
#30MFSourdoughSchool #wiremonkeyshop #staub #madeinstaub
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