May 16, 2020 - 7:18pm
Seam side up or down
I can’t get my self straight on the seam up versus seam down situation.
To me, seam down “seems” like the way to go. The top expands and creates even more surface tension, while the seam on the bottom stays nice and tight.
But most people go seam side up.
What is the reasoning / science behind seam side up or down?
Also, when I preshape baguettes, the ends aren’t closed up, they are exposed rolls. Do people pinch those tight and closed them when doing final shaping?
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You mean seam side up in the banneton or baking seam side up?
I feel like gravity keeps the seam tight during proofing when seam side down, so that the top expands creating a tighter skin. Then transferring to a peel seam side down and scoring before popping in oven.
Is this a Ford v Chevy discussion?
... then seam side up typically means the baker will score the loaf, once it is inverted onto the peel. The seam is on the bottom, opposite the scores. The scores guide expansion during oven spring.
Seam side down means the seam is up after it is inverted onto the peel. The loaf is typically not scored; instead, the seam expands in the oven, guiding oven spring.
One of the best bakkers I know in the Netherlands dont score a boule and put seem side done in the bannetons.
http://www.gebroedersniemeijer.nl/en
I stil wanted to try this at home.