The Fresh Loaf

News & Information for 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

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!

jcamador's picture

Effects of proofing on scoring?

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

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!

 

Gan's picture

Help, My bread isn't springing and my scoring is useless!

February 7, 2012 - 12:42pm -- Gan
Forums: 

I'm a new user and a somewhat-new bread baker.  I've been making french bread and have been having problems in the oven.  I don't know if these problems are related, but my bread doesn't rise much in the oven the the scores don't open up when I bake.  Sometimes the bread will split elsewhere while baking.

Here's what I usually do:

Proof yeast (usually one packet, 2 1/4 tsp) in 1/3 cup warm water for ~5 minutes

Mix 3 1/2 cups AP flour (organic Whole Foods brand) with 2-2 1/2 tsp salt and 3 1/2 tsp vital wheat gluten.

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