The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Scoring tips, anyone?

843desserts's picture
843desserts

Scoring tips, anyone?

This is an 85% white flour, 15% WW flour loaf, with 67% water.  Proofed in a banneton, scored with a real lame, and baked with steam at 450F.

I’m happy with the crust, the crumb, and most importantly the taste, but I didn’t quite get the ear I was hoping for. I’m usually about 50/50 with the scoring.

If anyone gets more consistent results, I’d love any tips. I’m............  all ears.

 

greyoldchief's picture
greyoldchief