June 3, 2018 - 5:49am
Sourdough Scoring and Crumb Openness
Does anyone have tips on scoring bread? My blade just drags through the dough and I end up with this ugly mark after baking. Does retarding the dough make a lot of difference as I did not do so?
Also, is it possible to explain to me how does the bulk proof and second proof duration affect the crumb? Does having a longer second proof and a shorter bulk proof mean a more open crumb or am I wrong?
I'm still a complete beginner so any recommendations/criticism would be welcome. Thanks!
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Beautiful really, and good rise/spring. But yes , scoring cold dough is MUCH easier. Also it helps to make the cuts with a very fast motion, be decisive and no hesitation.
I’ll leave your other question to someone more experienced...
Bake on,
Tom
I occasionally have the same problem with scoring, Kat. Very disappointing. What kind of blade do you use for scoring?
I get the most beautiful cuts with my old bread knife. It has tiny serrations and is lightweight. I lay it almost on its side, then cut. It opens up with a lovely grigne. That knife is in hiding now, though.
Second best for me is a lame that holds a double-edged razor blade in a curve.
If you want a cut perpendicular to the surface of the dough, a straight blade is best.
Have fun!
I have used a lame and just holding the double edged razor. For that kind of score just use one corner of the razor and cut it at an angle. Like others said it needs to be a deliberate smooth motion. Higher hydration dough is more tricky.