The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Tip - How to practice shaping and scoring w/o anxiety

DanAyo's picture
DanAyo

Tip - How to practice shaping and scoring w/o anxiety

Is shaping and scoring your precious doughs a major source of anxiety? I’m not a gambling man, but I am will to go out on a limb and wager it is. I know for me it gets so bad, my wife needs to leave the kitchen.

Over time I’ve tried many ways to practice shaping and scoring. I even made some home made play dough and shaped and scored it :-)

Completely on accident I stumbled upon something that has greatly helped me, and I hope it will benefit others as well.

I am presently experimenting washing the starch out of a kneaded flour and dough mixture in order to compare one flour against another. It is revealing and hope to post my fingings in the near future. In the process of kneading the dough for the experiment, I started to practice shaping baguettes and since they where shaped, I thought why not try my hand at scoring? It’s easy, fun, informative, and builds muscle memory needed to become proficient at those skills.

By-the-way; the dough in the video is 100g flour and 65g water only. Of course, the options are open. You could mix a full size dough, and/or play with the hydrations. Please let me know your ideas and improvements. I posted this video NOT as an authority, but a novice struggling to learn. Let’s collaborate and all learn together.

Oh! The video ;-)  https://youtu.be/FJp8fti1paw

Dan

zzzzoom's picture
zzzzoom

I realize this post is from two years ago (almost to the day), but I would love to see the video or if it has been lost to time, any suggestions on how you practiced baguette shaping. 

DanAyo's picture
DanAyo

Zoom, I checked and the video is missing. Basically, just mix flour and water at 65% hydration. 

For example mix 200g flour and 135g water. Knead it to develop the gluten. Then shape and score. You can practice on the shaped dough 3 or 4 times by rota5ing the dough to present an un-scored surface. After it is scored all over re-shape and score again. You can do this many time and get your practice in within any fear of messing up your actual bread doughs.

zzzzoom's picture
zzzzoom

I will now proceed (attempt) to master the art of shaping and scoring faux baguettes!