The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

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maojn's picture

First question here, baguette scoring. Please help!

March 27, 2013 - 8:50am -- maojn
Forums: 
Artisan Baking

Hi everyone, 

First I would like to express how much I love this site. I just post my first article actually about my baguettes, customized kneading board on sink, and Pain de Campagne.  Today I am going to post my first question and I know you guys will definitely help me out!

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jcamador's picture

Effects of proofing on scoring?

June 2, 2012 - 1:32pm -- jcamador
Forums: 
General

So the loaf on the left was proofed about 75% and the one on the right was fully proofed. I noticed that the scoring on the left was jagged, whereas on the fully proofed loaf on the right it was smooth and crisp. Is there a direct correlation between the degree of proof and the resulting physical characteristics? Any ideas would be helpful..Thanks!

 

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