The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

scoring

bredtobake's picture

Friends, Romans, countrymen, lend me your ears...

March 4, 2012 - 6:12pm -- bredtobake

Hi Everyone,

I'm seeking advice on how to get those really nice "ears" that tartine bread is known for. I am using the standard country bread recipe. I seem to get a pretty good oven spring, but my score marks seem to just "stretch" rather than "burst", if that makes any sense. Anyway, I've attached a photo of my last bread to show you what I mean. How do I get those nice "ears"?

Cheers,

Jon

KHamATL's picture

Baguette Scoring Help Request

July 24, 2011 - 7:35pm -- KHamATL

Hi everyone,

I have been reading posts on the forum for many months now and trying to gain wisdom on the topic of baguette scoring.  I have read almost every post on the subject but can't seem to get it right.  Out of about a dozen attempts at baguettes, I have successfully generated a nice ear/grigne one time.  Strangely enough, it was on the 3rd attempt.  Here is a picture:

dmsnyder's picture
dmsnyder

These are a couple of 755 gm bâtards of Hamelman's Pain au Levain I baked today. I think they illustrate the points made recently in discussions of scoring, ears and bloom, for example in Varda's topic To ear or not to ear.

To quote Michel Suas from Advanced Bread and Pastry again,

If the angle is not achieved and the cut is done with the blade vertical to the loaf, the two sides of the dough will spread very quickly during oven spring and expose an enormous surface area to the heat. The crust will begin to form too soon - sometimes before the end of oven spring - penalizing the development of the bread. If the cut is properly horizontal, the sides of the loaf will spread slower. The layer of dough created by the incision will partially and temporarily protect the surface from the heat and encourage a better oven spring and development. (Suas, pg. 116.)

These loaves were scored with a razor blade mounted on a metal lame. The blade was held at a 30º angle. The cuts were about 1/2 inch deep. I think the coloration of the bloom attests to the slow spread to which Suas refers.

I think you can clearly see three distinct colors in the bloomed crust, progressively lighter in color from right to left, with the lightest color being that under the ear. As the cut opens up during the bake, it does so slowly over a prolonged period. The darkness of the bloom demonstrates the length of time each area was directly exposed to the oven's heat. The ear keeps the area under it sheltered from the heat so it doesn't form a crust, but, as the bloom widens, the previously sheltered area becomes uncovered by the ear, and it begins to brown.

Scoring with the blade perpendicular to the loaf surface thus results in less bloom, and the blooming is terminated sooner in the bake. The coloration of the bloom is more uniform. An example - a Vermont Sourdough I also baked today:

I hope this helps clarify the point of the ear - how you get it and why you might want to.

David

Submitted to YeastSpotting

Ryan Sandler's picture
Ryan Sandler

Or so it would appear.  Just look at these innocent, unbaked rolls.  See how happy they are:

And then see them after being baked:

Ahh! Demon rolls!

Just wanted to share. :)

Ryan Sandler's picture
Ryan Sandler

Well, dear readers, despite my recent silence on the subject I have not given up on my baguette quest!  For the last few weeks, however, I'd gotten a little sick of blogging about it.  This week was fairly successful, however, and so I want to share, and request some feedback.

The main change from previous bakes is that a little over a week ago I got a shipment of baking toys, I mean, equipment from TMB/San Francisco Baking Institute.  I got 2 yards of 18-inch linen couche, a lame/blade holder with razor blades, a proofing board (which I've been using as an all-purpose bench board), and a flipping board.  With these, I was certain, many of my problems would be resolved (specifically, excess degassing when shaping and transfering, and ragged scoring).  The first bake with the new equipment (last week) was a little rough, but this week I had things sorted out.

Exterior

Crumb - First Half

Crumb - Second Half

I'm getting there!  The slashing wasn't perfect, but it went much smoother with the new blade, resulting in at least two ears per baguette big enough to lift the loaf with.  Crust was decent if not exceptional, flavor was good.  Profile was nice and round, a nice change from some recent flatter bakes.  Crumb varied within the baguette I sliced (the one in the middle, up top) from good to great.

Here's where I'm looking for feedback: I'm still having problems with the crust bursting between cuts -- is this the result of under-proofing?  Or something else?  I could swear this batch was fully proofed, but I'm not necessarily a good judget of these things.

Happy baking, everyone,

-Ryan

PeterPiper's picture

Variation in scoring technique

January 26, 2011 - 1:16pm -- PeterPiper

I did a little experiment with my daily bread.  I usually bake 3 or 4 loaves, with 3 in loaf pans and one free-form.  I have always scored them the same way:  the free-form gets on long central score, the pan loaves get two parallel vertical scores.  But this time I wanted to see how identical loaves in the same oven would react to different scores.  Latitudinal, longitudinal, diagonal, and the long low-angle cut.  The results are clear:

varda's picture
varda

 

I'm a simple person and I'm driven by simple hopes and desires.   So while I may drool over the pictures of impossibly gorgeous pastries that get posted with alarming regularity on this site, I have no inclination to emulate those bakers.   All I want is to master bread with essentially three ingredients:   flour, water, and salt.   And that's not so simple.  For the last several weeks I've been cranking out alarming quantities of the stuff and slowly tweaking the few parameters available when the ingredient list is so short: dough hydration, starter hydration, and percentage of flour in the starter.    (Oh and also mix of flour and proofing strategies.)    I finally put together a decent spreadsheet to help me with this tinkering.    And now I can just put in the hydrations, and percentage starter (and flour mix of course) and I'm off to the races.    While I started down this road with Hamelman's formulae, I find I'm unwilling to go back to that right now, as I find I prefer higher hydrations and starter percentages.  

The first loaf baked after 1.5 hours final proof.   The second which retarded overnight, had a bit more spring. 

Basic Sourdough bread baked on Jan 17, 18, 2011      
           
Starter 67% starter first feeding second feeding total  
starter seed 245   plus 3.5 hrs plus 12 hrs  
Heckers 138 50 45 233 94%
Hodgson's Mill Rye 2   5 7 3%
spelt 7     7 3%
water 98 35 32 165  
hydration       67%  
total grams       412  
           
  Final dough   Starter   percents
Bob's Red Mill White 500         Heckers 124    
Hodgson's Mill Rye 30                HM 3.7    
KA White whole wheat 70              spelt 3.7    
water 439   88   72%
total starter / flour in starter 219   132    
salt 13       1.8%
hydration of starter         67%
baker's % of starter         18%
Estimated pounds of bread     2.53    
           
Mix flour and water plus 30 minutes      
Mix salt and starter plus 50 minutes      
Stretch and fold plus 35 minutes      
Stretch and fold plus 65 minutes      
Cut and preshape plus 30 minutes      
Shape and place seam side up in brotforms.  Cover with plastic   Heat cup of water for 2 minutes in microwave.   Place one in microwave, other in back of refrigerator wrapped in a towel plus 45 minutes      
Turn oven to 500 w. stone plus 15 minutes      
Remove basket from microwave and place next to stove - put loaf pans plus towels in oven plus 30 minutes      
Turn heat down to 450 slash and place loaf in oven plus 15 minutes      
Remove steam pans plus 15 minutes      
Place loaf on rack          
After 19 hours remove second loaf from refrigerator, and preheat oven, stone, towels and bake as above.          

Second loaf: 

Slices from first loaf:

 

Pages

Subscribe to RSS - scoring