The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Scoring pictures

Floydm's picture

Scoring pictures


MoJen's picture

What receipe is this?  :)




Floydm's picture

Um... just my standard poolish french (aka my daily bread) with a bit of whole wheat thrown in. I've altered it slighty since I posted that recipe, but not much. Roughly it was:

poolish 1 cup water 1 cup bread flour 1/8 teaspoon instant yeast

Mix, cover, leave on counter overnight.

dough poolish 1 pound flour (3-4 ounces of which was ww) 10 oz water 1 heaping teaspoon instant yeast 1 heaping teaspoon salt

Mix. Fold a couple of times over the next 2 or 3 hours, divide and shape, let rise a final hour, then bake at 465 for 20 minutes. Turn the oven off at the end and leave the bread in the oven for another 10 minutes.

AnnieT's picture

Lovely loaves, Floyd! You appear to be aggressive with your slashing - how deep do you cut? Makes my slashing look feeble so maybe I will be more daring in future, A.

Floydm's picture

Fairly deep. 3/4ths of an inch? Perhaps even an inch?

Susan's picture

Your loaves show how beautiful "standard" bread can be! Congrats.

Susan from San Diego

yelda's picture


Great scores...

How did u do it??? Mine never comes out this good :(

Floydm's picture

Using a double edge razor blade on the end of a coffee stirrer. I cut 3 or 4 times, which I know is not good form, but it is the only way I can get cuts deep enough for my taste.

holds99's picture

Thanks for the scoring tip... Goodbye lame.  Very lovely loaves.  I just mixed up a poolish for tomorrow morning.

Howard - St. Augustine, FL