The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Scoring ... smile

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JoeVa's picture
JoeVa

Scoring ... smile

It's about two or three weeks I bake the same basic bread ... I had a short discussion with Dan DiMuzio and I'm following his suggestion: "mastering bread one variety at a time, great bread baking is all about mastering the process, etc.". So I'm baking only a basic sourdough bread, that is a "Pain au Levain" with small adjustment in the process. I hear a voice in my mind - learn from the dough - and I think I'm mad.


The only thing I play with is scoring, and this is what I define "smile scoring".


                                                          


and this is the final effect:


              


 


Giovanni

Comments

DonD's picture
DonD

A couple weeks ago, I made some French Rolls and Mini-Baguettes and I too played with the scoring.



I named my Rolls "Grinning Ear to Ear" and they are very similar to your "Smile Loaf".


Don

JoeVa's picture
JoeVa

I love these mini-baguettes! They are so pretty!


Giovanni

Barbara Krauss's picture
Barbara Krauss

Hello Don,


Could you please explain your shaping technique to get those lovely mini-baguettes?


Thanks


 

DonD's picture
DonD

The shaping for the mini-baguettes is pretty simple. I just roll out the dough like for a mini-batard rather than mini-baguette because it is not that long. Starting from the center. i just roll and stretch the dough outward with both hands applying even pressure. When I get to the end, I just apply more pressure to taper the ends sharply to a point. Remember to roll only in one direction away from you and do not let the dough twist on itself. I find that I can only shape it like that  with a dough of 66 to 70% hydration maximum.


Don

Barbara Krauss's picture
Barbara Krauss

Thank you Don, I'll give it a try. With any luck I'll get results as pretty as yours.


 

SteveB's picture
SteveB

Giovanni, if you haven't already tried it, a slightly off-center straight score also works well:


http://www.breadcetera.com/?p=157


 


SteveB


http://www.breadcetera.com


 


 

JoeVa's picture
JoeVa

Thank you Steve, for the tip. I really appreciate you baking approach.


Giovanni

CaptainBatard's picture
CaptainBatard

The smile works for me too... see my last post


Those simple pleasures...


Judd

janij's picture
janij

So is the cut down the middle or slightly off to the side?  That is too cool and I want to try.

dmsnyder's picture
dmsnyder

Hi, Giovanni.


SteveB has it right, as usual. You don't have to score with a curved cut. The "smile" will be a natural result of a proper straight cut. Usually, it will open with the bloom centered if you make the cut just slightly to the left of the center of the loaf, if you are right handed.


Nice looking bread.


David

janij's picture
janij

I will try it tomorrow.

breadinquito's picture
breadinquito

really, and thank for sharing it to the whole community of TFL! Cheers from Quito. Paolo

Shiao-Ping's picture
Shiao-Ping

If that is madness, I would like to be mad too.


Beautiful scoring.

jannrn's picture
jannrn

I just wanted to take a second to say a big THANK YOU to all of you who have shared your lives and your expertise with me!! I find I check for new posts more often than I do my email!!!!! I just love this site and the people on it!! You are all amazing!!! and Shiao---I am with you!! If this is Madness....I want to be MAD TOO!!!!!!

Muffin Man's picture
Muffin Man

What a great idea.  After baking for a few years, I do a number of breads, but still wonder if I couldn't do better with each.  This approach, which should have been obvious, is the path I will now follow - mastering each bread before moving on to the next in the list.  Thanks for passing along Dan's suggestion.  i like the scoring example too.