How does scoring affect crumb
I baked a :
100g Spelt
100g Caputo Durum Rimacinata
300g Stong Canadian White
420g water
72g starter - 80% hydration - from the night before
10g salt
I had a shorter AL this time 2 hours as I wanted to use the stiffer starter from the night before. I found that because I used the spelt and durum that I almost got a windowpane just within that shorter AL time.
Otherwise my usual process of adding leaven, wait 30 min and then add salt and a bit more water.
Slap and fold and then bulk for approx. 6 hours including a lamination and 2 folds.
30 min benchrest and 30 min at room temp in banneton before in wine cooler at 4C. for 15 hours.
I then scored 1 loaf with a simple in the middle cut and the other with a double..
I noticed a slightly lesser rise on the double cut loaf and thought it was amazing to see where the bubbles were trying to escape...I always knew that scoring can affect the crumb and the shape of a loaf and was great to being able to compare...I might try that again..
Kat
Crumb of double score loaf
Comments
But here's a funny thing about scoring, oven spring and crumb. Sometimes I will get some really darn nice oven spring only to cut into the dang thang and find that the crumb is relatively tight.
Scoring very much dictates the direction of the oven spring. On an uneducated hunch, I wonder if when one scores a dough in the manner as your second loaf, where the scores don't overlap or cross each other, if that isn't "stealing" some of the resultant oven spring and crumb openness from the bread. As I never score in this manner, I have no personal experience to guide my response, just a what-if.
alan
and I always heard exactly what you've said about the scoring directs the oven spring. I was amazed though with the two loaves how 'obvious' it was...when I had a look at the crumb.....
I quite like the double score too though...Oh well..... Kat
That is really gorgeous Kat. What was your starter mix? Looks delicious.
this type of crumb with my 100% starter which I keep at 5g, 50g, 50g twice a day schedule at room temp using 45g Strong White Marriages and 5g Shipton Mill Light Rye..
Normally I build leaven 1:2:2 in the morning during refresh and it is ready for use in 5 hours ish...
These loaves, however, I have been also experimenting with an 80% hydration starter and I used it from the overnight feed as it grows slower and was ready for use in the morning. However, this means that I have to go with a shorter AL. I am not sure yet what to do with this one as it throws my schedule a bit and not sure whether any better or different results to be honest...taste also seems to be the same...
The difference in crumb (irrevelant of levain and starter) for me was mainly to get the gluten more developed upfront so that I get a windowpane or almost there...I then can focus on development either with laminations or coil folds. I also need to be more brave with the final proof...I think I could have pushed this one even more in final proof, if I would have left is out a bit longer at room temp before I put it in the wine cooler but I know that my wine cooler is also not the coldest...
Finally, I let bulk really rise....easily 80% and then a very careful cinching of the dough...This seems to work best for me...I know people keep saying to use 30% but I never get the result I want and probably then go too close to underfermented in bulk...
Oh, I also discovered Shipton Mill Strong Canadian Flour and if I experiment with open crumb, I use a bit of that in the mix to boost the gluten, e.g. in this loaf combined with the Spelt and the Semola Durum...
I hope this makes sense... Happy Baking! Kat
You did it again!???
Yippee
and I just like a fluffy, open crumb! I like many other breads too but especially the combination of the crunchy crust that you get with the Semola Durum Rimancinata is one of my favorites...
Kat
Both are amazing! I saw the video on scoring and the effect it has and your loaves really show this to be true. Your crumb is to die for!
and once you look it is obvious! ha, ha.....I have to be careful with this crumb as some degassing and better shaping is needed as otherwise I get big tunnels like in today's bake....All good fun! Kat
Kat, I think I’ll go with 100% hydration, and I love the idea of using the semolina - which I use in my pizza dough as well. I’ll post when I try this one. It looks delicious and your scoring is wonderful!
and the Caputo Semola Rimacinata gives the crust that lovely extra crunch. You can use a little bit less water first as spelt will also soften the dough. I got away with a bit more as usual because of the strong Canadian. I think the combination of that high protein flour with the semola and spelt made a nice dough and also tastes nice.. Happy Baking! Kat