January 3, 2008 - 3:32pm
My score dissapeared?
So i made my first loaf or french bread! yay! i shaped it and washed it with whole egg, scored, and baked. But when i checked, my score was gone. the crust had formed evenly over it? did i not score deep enough (it was about 3/4in deep)? thanks!
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Hi BioGeek--
It sounds like you didn't score it deeply enough. 3/4" should be plenty deep; I'm just not sure you got it. Does it look like maybe the bread received a scar rather than a score?
SOL
as Yoda would say, without pictures. Did you mean that the score filled in by ovenspring? If that is the case, no harm, no foul. My scores always fill in with ovenspring. They are there to give the inner dough a place to go by design instead of breaking loose in some unpredictable direction.
That's my story,
Lee
If it’s French bread you’re making, I wouldn’t egg wash the loaves.
That would be more for Vienna style bread.
I would steam the oven as best you can, mist the loaves before baking and slash with authority while holding your blade or knife at an angle
Here’s a snap of how deeply I cut the bread for comparison.
Good Luck and post your bread photo soon
since I don't know how to post multiple snaps
here's the finished bake
cooling
and for breakfast the next morning
next morning for breakfast
Henry,
Thank you for the info. re: depth of slashing loaves, along with the great photos. I was having the same problem as Biogeek, where my slashes were not deep enough and were disappearing after baking.
holds99
Thank you for the photos. i think scarred, not scored. i will try again this weeek (and have pics ready this time)
If my slashing comes out good it's by accident or luck. Yours are very nice and the inside of that loaf is perfect. Great job. weavershouse