March 4, 2018 - 6:00pm
Scoring with the scraper
Sometimes you are in a big production and you arrive late to score and bake some loaves.
It happens from time to time. You turn your head and you see those almost overfermented pieces of dough.
What to do in this cases when you have dough in a somewhat developed state of fermentation?
Usually if you score with your knife in an overfermented dough, you don't get good results in terms of springoven.
I decided to score the loaf with the scraper, just pressing in the middle almost to the bottom.
The result was good!
Abel (México)
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