How to score bread before baking

Artisan bread is a feast for the senses. If you’ve ever encountered a baker selling bread at the farmers market, or walked into a small artisan bakery, you know what I mean. I’ve been buying fresh sourdough (a type of artisan bread) from small bakeries for a couple years now and would never go back to regular bread. Today I want to explain the differences between artisan bread versus sourdough bread and regular grocery store bread. Plus, why you might want to choose one over the other.

How to score sourdough bread - the best tips for scoring both simple and more complicated sourdough designs with troubleshooting guide.

Audrianna | Sourdough baker on Instagram: "How to score to NOT get an ear: Scoring is more than just pretty! It’s functions to control the release of pressure during the bake. If you don’t score at all, it’s likely that all the gases will blow out the side of the loaf, leaving you with a very wonky, and hard to slice loaf. Scoring guides the loaf on how and where to expand! But did you know you don’t have to do a large expansion score? The trick is doing lots of symmetrical cuts that allow…

Klola • Sourdough_Proven on Instagram: "Bread therapy. It is so satisfying, I could do this for hours. This is the 80/20 formula bread, I thought I was recording the bread after baking it, but I realized after the bread was almost gone, that my phone ran out of storage and never captured it. My bad🙄. Details: 400g bread flour 100g whole wheat @onedegreeorganics 375g water (75%) 100g sourdough 10g salt 6h bulk, 16g cold proof, transfer to the fridge during oven pre heating, then score and…

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How To Score Bread Like The Professionals! This Full Bread Scoring Guide Breaks Down All The Stages To Help Beginner And Experienced Bread Bakers

Scoring your sourdough bread with a bread lame can be a work of art, but it's also essential to the baking process! Slashing the dough with a sharp razor after the final proof allows the dough to expand in the oven, and let the gasses release. This post shares my top 7 tips for scoring bread with ease, so that the cuts are smooth rather than ragged, and you can create the beautiful loaf of sourdough that you were hoping for.

LANON Protection on Instagram: "Open Baking Tips | Part One If you’re eager to master the art of open baking, be sure to explore Anny’s page @sourdoughanny! Here is her instructions about how to open bake: ➡️ Preheat your oven to 490 degrees with the steel and tray with rocks inside the oven.I don’t use the convection setting for my bread baking because I don’t want the fan to blow out all of the steam. ➡️ Let it heat up for 30 minutes to an hour. ➡️ Have a kettle with boiling water…

One of the ways you can tell a loaf of bread baked by a pro from one baked by a novice is the scoring, shallow cuts in the tops of the dough before baking it.