The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

27AUG2016

kimming's picture
kimming

27AUG2016

Comments

nmygarden's picture
nmygarden

Nice work, what can you tell us about it?

kimming's picture
kimming

67% hydration ... unable to get it to ear or leaf? ...any suggestion? 

nmygarden's picture
nmygarden

Hmm, Your scores opened, so that's good news, since the dough was able to expand early in the bake. Scoring can be a bit tricky until you know your dough, your tools and practice your technique. You may want to search the archives for related discussions - you'll find loads of them. But to get the 'ear' effect you are seeking involves attention to several factors:

  • final shaping of the loaf to achieve a good form with a taught surface
  • proofing, but not over-proofing
  • slashing deeply enough in a smooth, shallow angle (rather than vertically), and
  • using plenty of steam in the early portion of baking to delay the surface from crusting

I'm no expert, for sure, but am gaining confidence with scoring and am certain you will, too! Show us more and happy baking!

Cathy

kimming's picture
kimming

thank you for the generous suggestions ... i will experiment further --