The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Experimenting with scoring sourdough

October 17, 2012 - 10:54pm
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. :)

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SallyBR's picture
SallyBR
Oct 18 2012 - 2:05pm

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
Oct 19 2012 - 10:02pm

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
Oct 18 2012 - 4:20pm

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
Oct 18 2012 - 9:33pm

I'm glad you found the scoring tutorial helpful.

David

chykcha's picture
chykcha
Oct 19 2012 - 10:03pm

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