The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Experimenting with scoring sourdough

chykcha's picture
chykcha

Experimenting with scoring sourdough

 

Hello Fellow Bakers!

I have  been learning from many of you, whether you know it or not. David had a great post about scoring, minioven always has good advice, and many others, which I did not mention, thank you!  I just wanted to brag a little. :) This is white sourdough I baked several days back and scored it like wheat levain at New Seasons (those of you who live in Portland, may know what I am talking about). As usual, any critique and advice are always welcome! Thanks for looking. :)

SallyBR's picture
SallyBR

Nice loaf!   Scoring is always a bit nerve wrecking for me, I think you did a great job!  I tend to always do it the same boring way, afraid of trying new designs...

 

I should be a bit more adventurous...  ;-)

chykcha's picture
chykcha

Thanks, Sally!  If the dough looks particularly good, I, too, am loath to experiment. :) So your dough must be exceptional!

CARLOS BARAJAS's picture
CARLOS BARAJAS

Your Bread looks Fine.

I agree that the scoring tutorial by david Snyder, has been a big help for those of us exploring the beautifull Art of Artisan Baking.

Carlos Barajas

dmsnyder's picture
dmsnyder

I'm glad you found the scoring tutorial helpful.

David

chykcha's picture
chykcha

Carlos and David, thanks for your replies. This site is like a gold mine of experience. The information here is really amazing.