Unattractive Sourdough Loaf After Scoring
I am new here, so please forgive me if this topic as already been discussed. I am a beginner baker and have baked a few boules, but I can't seem to nail the scoring technique. I try to score the shape of a cross, but each time it results in not looking quite as attractive as expected despite watching scoring technique videos and reading articles.
The dough always seems to spread out and expand a lot and distorting the scored shape a lot more than I'd prefer, which I'm not sure is "normal" or not. Perhaps the photos below will better illustrate what I mean. What am I doing wrong? I don't own a lame, so I've tried using a paring knife and also a serrated knife. Am I simply not using a thin enough blade or is there something else I'm doing wrong? Any feedback is appreciated!
Hi and welcome. There are many new bakers who would “kill” to have your oven spring. It is a lovely loaf. But if you would like to reduce it, just proof it longer. You didn’t describe your process so I can’t comment on how much longer, try maybe another 25-50%. You can also try some different scoring patterns. Here are some examples. Generally speaking, the greater number of cuts, the less each will expand.
But you really accomplished something that is elusive to many new bakers. Congrats.
-Brad.
Absolutely gorgeous loaf!!
Thank you for reassuring that it is actually a good thing! I did the bulk fermentation, letting it rise overnight about 10 hours. Then I shaped it in the morning and let it rise a second time for about 30 min - 1 hr before baking in a dutch oven with the lid on 20 min, and 30 min lid off.
I don’t see anything unattractive about that loaf. I has beautiful oven spring, really great and you have ears on a boule which isn’t the easiest thing to do. It is a loaf I would be proud of.
Benny
Thank you! I'm glad to hear that I'm doing something right :-)