When to not score bread?
I've been baking for quite some years and just have been starting to get into the magnificent world of sourdough breads
With my instant yeast breads I am pretty happy with but taking on the sourdough breads it seems I am missing some key things and I need help :)
My starter is few months old
280 gr' 100% starter (12.5 gr' rye, 12.5 gr' whole, 125 gr' APF, 150 gr' filtered water)
200 gr' filtered water (bread in pictures is made with 230 gr' water)
75 gr' whole wheat flour (store bought)
75 gr' rye flour (store bought)
225 gr' apf ()
15 gr' gluten
6 gr' himalayan salt
6 gr' demerara sugar
I have made the initial dough and let it work for few hours not incorporating the salt, just before the final shape.
then I shaped it with some white flour and let it rise in a banneton basket.
It rose beautifully..
But this is the end result,...no so much :D
...and it happend to me twice, I can't figure it out! :)
Here are some pictures of my bread and the tools I use http://imgur.com/a/zOh0W