The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Unable to score deep enough due to oven spring

J Christie's picture
J Christie

Unable to score deep enough due to oven spring

I am having an issue keeping my scored pattern on most of my loaves. I have tried scoring deeper, proofing longer, proofing a shorter amount of time, and adding more scores all over the loaf. I thought that maybe my loaves were a bit underproofed and shot up in the oven giving me a more rustic look even when scored deeply and/or with many scores. I am also baking in a dutch oven and have scored before putting it in the DO and after putting it in the DO. I will try to get some scored and baked pictures to add asap. 

 

Thanks for a wonderful place to be spending time!

J

Mini Oven's picture
Mini Oven

pay attention to the skin surface and try to describe before scoring.  Dry?  Wet and stretchy?  Wrinkled?

Recipe? (the amount of whole flours and rye can influence the surface greatly)  (also hydration)

A picture would be a great help.

J Christie's picture
J Christie

Thank you Mini for the feed back! I have been paying attention to a lot of the things you mentioned but missed getting a good picture. I was talking to a friend and realized i was proofing with the seem side down (which becomes the top) and the bread was opening on the weaknesses from the shape seem and not the scoring. Flipping the seem has had great results!

Mini Oven's picture
Mini Oven

Yes, that would make a big difference.  

Seam side down (to be the top) can also make some interesting loaf surfaces when desired.  Attention to type of flour used so the seam doesn't stick to itself too well, and type of flour in the loaf can lead to some dramatic effects or cracks upon baking.  Bunching up the dough when shaping can be done to create a starburst pattern or an open sack look.  Folded Kaiser rolls use this technique along with tucking and folding.  The rolls are allowed to partially proof upside or seam side down.  The use of fine rye flour to keep the pattern clean.  Rough examples would include the loaf on the cover of Forkish's "Flour, water, salt, yeast" or the cover drawing on the first addition of Hamelman's "Bread."  We have a few loaves around here too!  

Normally though the seam should rest up in the banneton.   If you line the banneton with parchment to just hold a rising loaf (for the general shape and support)  the seam should be down as it will stick to the parchment until baked.   I have often done this and then dropped the loaf and parchment onto the baking surface or into the dutch oven.