A better Score!

Hi Folks!

You know, I have had a bear of a time getting a good looking score on my sourdough bread. It was not until last week that I lessened the hydration and boy that really seemed to do the trick. I keep the dough high hydration for a three day rise, that work in more bench flour at the final knead before baking. The result was a very easy and deep score. I always wanted my bread to look like this, and finally getting there.

This loaf was made with my own starter made here on the Chesapeake Bay. Three cups high gluten flour, one cup ww king Arthur. I did a three day cold bulk ferment rise. No egg wash.. Was delish! I also just baked a fresh Rosemary and garlic loaf that was to die for. We have a HUGE Rosemary bush here and I use it a lot. Especially with chicken. (stuffed with Rosemary)

I have been doing a lot of baking the last few months because I have had to put a lot of time into practicing. I included a link to the benefit concert we did for the Peninsula Youth Orchestra. Nothing wrong with a little piano music while baking!!

Cheers. Bake on!

Jim Baugh