The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

A question about proofing and scoring ?.

jackyjoy123's picture

A question about proofing and scoring ?.



When I ask this, I'm thinking of the people who spend 10-20 minutes scoring patterns into their dough before baking. But it applies to anyone who makes bread.

How does your dough sit so still on the counter? Lately I've been experimenting with methods to try and produce a more open crumb. Many things seem to point towards higher hydration and very gentle shaping. However, for me at least, the combination of these two things leads to quite a slack dough, and when I tip it onto the counter, it tends to spread out instead of sitting there nicely in the shape of the banneton.

I feel like the only way to control this is to reduce the hydration or shape tighter but that contradicts what I know about getting that elusive open crumb. Those who carve patterns often have a very good oven spring and a nice open crumb so there's something I'm not being told here haha.

Can anyone enlighten me?




gerhard's picture

the gluten network before shaping to have a hope of loaves keeping their shape and take the stress of scoring. Try adding some stretch and folds after your normal dough mixing.

Benito's picture

Keep in mind many of the fancier scoring patterns that take a long time to do require a relatively low hydration dough which helps those bakers retain the shape while scoring a complex pattern.  Also, many of them will place their dough in the freezer for 30-60 mins prior to scoring to really firm up their dough.  Also many of these bakers may be making smaller loaves 500-600 g and not 900 g doughs.

As Gerhard said though, if your dough is really spreading when you flip it out of the banneton, perhaps you need to develop the gluten fully at the start of bulk and not rely on the folds to develop gluten.  Instead, use the folds to develop structure.