July 5, 2020 - 7:22am
Scoring Practice
Inspired by Benny and others, I tried my hand at decorative scoring - nothing elaborate, just a wheat stalk. Here are the loaf details:
- 50% Bread Flour
- 50% Whole Wheat Flour
- 85% Hydration
- 2% salt
- 16% Levain (100% hydration)
The levain build was about 4 hours (@76F). Autolyse flour and water for 2 hours. Mix levain with autolysed dough, and slap & fold for about 5 minutes, then fold in the salt and bulk ferment @ 76F for about 4 hours, giving 5 sets of stretch & folds at 30 minute intervals. Divide, pre-shape, rest 20 minutes, then final shape and refrigerate 12 hours. Score and bake straight from the fridge at 500F 20 minutes, then without steam 10 minutes more at 500F. Lower oven to 450F and bake another 20 minutes or so until you like the color.
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Comments
Very nice especially since it is your first time. I haven’t gone beyond just the wheat stalk. The one time I tried a leaf it looked like random slashes.