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!