February 13, 2016 - 7:02pm
A (decently) successful ear at last!
I think I'm finally getting the hang of the shallow scoring at a low angle. I love the gradient of light to dark I'm getting on the batard. And even some blistering from the several hours in the fridge..
This was using Hamelman's Country Bread recipe (with the 50% pre-ferment)
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The best advice I got on scoring was from Ciril Hitz. He said to hold the lame as if it were a spoon full of liquid.
I hadn't heard that before. Don't you have to rotate the lame as you go over the bread though (thereby "dumping the liquid out?)
And, I don't have a lame so I've just been holding the razor blade (and curving it so only one edge goes in)
I think his point was that the angle is quite shallow. The movement is quick and assertive; the liquid doesn't have time to fall out ;)
Like a lot of things the more you do, the better they get.
That ear on your "profile picture" looks wonderful by the way. I'm very curious how dependent on hydration the scoring is..
It's harder to score a really wet dough. I often retard the final proof in bannetons; that makes it a little easier because the dough is cold.
The loaf in the profile picture is 70% or a bit more hydration.
Well done! That is good looking ear :)
you have become the 'Master Slasher'and it is ll down hill from her on in. See how easy bread making is? Your bread looks professional now and it has to taste as good as it looks. Well done and
Happy baking
That means a lot coming from you, dabrownman. I have a very young (a few days) 100% rye starter that is already producing a fair amount of bubbles and sour smell. I've been feeding it about once a day, hoping to strengthen it to eventually be able to bake with it. I'm figuring this is the next step in my quest for taste!
Starters frequently stall due to changes in the bacteria present in modern flours. I threw out my first attempt thinking it had died. Here's info from Peter Reinhart on how to get through the stall.
https://www.fornobravo.com/pizzaquest/2012/06/05/faq-1-sourdough-starters/