Sourdough Bread SCORING Techniques | Bread Scoring PATTERNS & DESIGNS


today I’m gonna show you how to score
your sourdough bread I’ve got 12 different designs for you you’re really
in for a treat hi I’m Sune and I’m a food geek if
you’re new to this channel I make videos about baking sourdough bread and
delicious foods from all over the world I’m on a quest to get the most out of
every ingredient and my goal is to teach you how to do that in simple and
understandable steps so join me by subscribing and ringing the bell icon so
you won’t miss any future videos so why do we score our bread
well if you watched my video on oven spring you’ll know why one when you
develop the gluten well and shape the dough the dough will be encased in a
tight gluten network that will help the dos stay together during baking but when
you score the bread you’ll create a weak point that will help the bread expand
giving you oven spring to the oven spring that you get will allow the crumb
to have a more airy texture giving those coveted large holes three aesthetics
it’ll give you a bread that beautiful and professional look when it comes to
tools you really need to bake as long equipped with a very sharp razor blade
that’s the only way to get these results I’ve left links in the description for a
cheap inexpensive plastic lame which are just as good as the beautiful lame
you see me using in this video I’ve baked 12 sourdough loaves six boules
which are the round ones and six bâtards which are the cigar shaped ones
all of them are scored with a different pattern and then baked so you can see
how it turns out alright let’s do this I’m going to show you how to perform
twelve different scores of varying difficulty I’ll start out with the six
boules and afterwards I’ll show you the bâtards if you’re interested in a
specific score there’s timestamps in the
description these scores are by no means an exhaustive list of all possible
scores but the ones in this video I think of both interesting and beautiful
as you’ll see later on it’s really important to have the dough on something
that can turn some people use a cake turntable others lazy susan what i do is
i plop the dough onto my nice little black iron peel which is easy to turn
you may be able to just maneuver the dough around on a piece of parchment but
be aware that it should be easy to turn the dough or else you’re scoring and get
very often also if you make a score and it isn’t perfect you can always go over
it again and cut what’s missing or not even up in the companion article on my
site i provide templates and PDF for a pool and Abbott art that you can print
and practice on with a sharpie it’s all about getting the muscle memory trained
so that you can get confident about your score the length of the article is in
the description at the end of the video I’ll give you some tips on how to handle
the dough to help you get good scores so stick around until the end the first
score I’m going to show you is the cross which is probably the easiest one hold
the lame straight down and cut from the top to the bottom then turn the dough 90
degrees and repeat let’s have a look at that from another angle straight down from the top to the bottom
turn 90 degrees and repeat after you score you want to get your dough into
the oven as quickly as possible as you’ve now effectively punctured the
gluten network and the dough will start to deflate fast let’s have a look at it
after it was baked it opens up nicely but no ear or anything to get an ear you
have to score it in an angle more on that later the second score for boules
is one of my favorites it’s called the diamond crosshatch start by scoring a
number of parallel lines then turn the dough about thirty degrees and then
score more parallel lines let’s look at that from another angle score parallel
lines turn the dough 30 degrees and then score more parallel lines let’s have a look at that after its
baked isn’t it pretty if your brad has great oven spring it
really opens up in each core the third score I’m going to show you is called a
window paint no relation to the gluten development test here I chose to
decorate it with a cross inside the window pane but it also works without
cut two parallel lines spaced out evenly and turn the dough 90 degrees and repeat
then add a cross let’s do the other angle cut straight down two parallel
lines spaced out evenly turn the dough 90 degrees and repeat decorate for the
cross let’s look at the baked look this one is
interesting because the pain actually gets lifted up a bit it looks really
cool I think the forespore is called a leaf cut when baked the loaf will
resemble a leaf cut four parallel lines on one side of the dough turn the dough
about 90 degrees and mirror the design on the other side let’s look at that
from the other angle first four parallel lines on one side turn and mirror the
design on the other side this one looks really beautiful I think simple yet
elegant the fifth score is called the spiral it’s not the easiest one to do
and here I should have probably got my cake turntable as it would have made it
a lot easier start in the middle while turning the
dough move outwards towards the edge as you can see I’m just going over the
score making sure that there are no parts where the dough hasn’t been cut
properly let’s look at the other angle for a different view when it comes out
of the oven it looks really great though I think the sixth and final boule score for I’m gonna
show you is an artistic or frilly score these can be done in countless ways they
often contain a wheat stock but it is no rule I learned to do this from a video
by Anna Gabor which you can find on social media as Bread Journey have a
special lame for this called the wire- monkey but here I’m just gonna use the
straight one I’ve seen people just hold the blade but I’m just too clumsy for
that first I use some butchers twine to make some helper lines then I cut a
wheat stock along each helper line then I cut an outline around each week
stop it’s important that the entire center has been cut so that the bread
can open there let’s have a look at the whole thing from a different angle then we bake it and here it comes
straight out of the oven just have a look of that isn’t it gorgeous then we on to the ‘but arts the first
four on a batard is called a diagonal system it means sausage in french but i
wasn’t going to call it diagonal sausage it’s a really classic french bread cut
cut a number of parallel lines about 45 degrees along the breads long axis this
one is really easy from the other angle parallel lines all along the bread after
baking it looks like this it’s a really classic looking bread the second score I’ll show you is a
score to get an ear one that many people seem to struggle with but it’s really
not that hard start at the top hold Lomb at about a
30-degree angle and cut all the way to the bottom of the bread as you can see I
expand the cut even further to make sure it can really open up after its baked
you can see if the bread really opened up and created the ear the third score is called
a French cut this is probably my favorite score for batard
because it looks so beautiful after its baked two long parallel cuts at a slight
angle notice that where the second one starts is up higher where the first cut
ends baked it looks like this man many ears and everything I need a piece of
bread soon the fourth cut is called a leaf cut it’s
a variation of the one I did on the bull but this one contains a center cut and
where the bread can expand start by cutting straight down the middle proceed
to cut a number of parallel lines on one side turn the bread slightly and mirror
the design on the other side from the other angle it looks like this and here
is the baked loaf look how the center cut helped the Brad
really open up you can do the center cut on the bull as well but I think it’s
better suited for avatar the fifth score is called a straight so
seesaw straight sausage ya know basically just long cuts
down the length of the bread try and be as precise as possible I start with the
center cut then the middle right cut and the middle left cut then I fill in the
open spaces with two more cuts on each side this method helps me to get them
spaced out evenly bate it looks really gorgeous it also
seems classic to me although I don’t know of any classic Brett that uses this
for the sixth and last batard for is another artistic one this one I came up
with myself although I’m sure that it’s been done before I start with a wavy
line down the middle then I do a weak stop on one side I’m going to turn the
bread 180 degrees and score another week stop after its baked this is what it looks
like the wavy score really helped the bread open up as you can see I got a
little close with the wheat stock on one side when something doesn’t turn out how
you want it it’s not a failure it’s just a learning experience alright those are on this course let me
talk a little bit about how to handle the dough when you’re about to score a
bread you want your pollutant to be very well developed make sure you do a
windowpane test before you get into the proofing part of your bulk you also want
your bulk to be of the correct length when the bulk is over the dough should
be light and bubbly I’ve ever written invisibly this is not about a specific
amount of time you’ll also want to make sure that you
shape your dough well so that you have a type you can network on the outside of
the dough lastly you should retard the dough in a Banat on or at least
something that helps keep the dough in its final shape remember to use a lot of
rice flour want the scores to show up in a different color
all these things and many more are covered in my get amazing oven spring
video if you’re unsure about how to do any of these things this video will be
of total I open it for you remember to subscribe and ring the bell and I will
see you next week for another video

76 thoughts on “Sourdough Bread SCORING Techniques | Bread Scoring PATTERNS & DESIGNS

  1. Amazing tutorial. A lot of slipping and sliding going on after the bread is baked.
    I agree. No failures. Besides, the evidence will be eaten in a short time.

  2. Do you rise dough twice? I heard you say to score and then immediately cook. I have always scored after first rising then shape then score and rise again and cook? You said to score and immediately cook, I am doing the exact opposite you are recommending. What should I do?

  3. Thank you! 😍 Exactly what I was searching for! I will need to practice on your pdf for sure…I ordered a lame & can hardly wait to get going with it!!!

  4. Love all the scoring ideas! I have 2 lames but I'm not so great at using them. More practice! Now about that cooling rack… put a towel under it, or a silicone baking mat.

  5. I love all the types of scoring! Well done!
    Where are you based? Can we all come over to taste the bread? So much of it! πŸ™‚

  6. Is there a reason the crust has such a dark, almost burnt, finish? Mine comes out a more dark golden color. My oven is set at 450 degrees and baked for forty-five minutes. Should I leave it in longer or turn the oven up?

  7. FYI-you really don't need those big, clumsy gloves to remove your bread and put it on the rack. I find good pot holders and metal spatula works perfectly!

  8. Back in the day, every family had their own way to score their bread. It was a simple way to be sure which bread belongs to whom after baking it at the village baking house, as several families would bake there at the same day, using the same oven. Families that had their own oven didn't (need to) score their bread before baking.

  9. This is awesome. So much work too! Going to try out the classic French stock cut right now. Thank you for sharing. (Also very relaxing to watch).

  10. Kudos at the amount of effort that you must have put into this video! That is a lot of breads & scores to get through, I learned some nice new ones thanks!

  11. May I ask where you got this beautiful Lahm? I am looking for a new one as my old one is not easy to handle for scoring. LOVEY scoring.

  12. Someone with a gretsch tremolo telecaster seems like the type of guy who would make a 20 minute mini documentary on scoring artisanal sourdough, great video.

  13. I love all of them.Accidently found this video. Must check if you also have the recipe.Thank you for sharing this.

  14. I have been looking for a video on how to get a clean score. I have a lame but when I try and score the dough I never get a clean cutβ€”it just mushes up the dough. What is the secret? You make it looks so easy.

  15. Beautiful loaves and scoring. The dough looks really nice to handle (but no doubt you are really practiced). What's the hydration of the dough? Also, for many of the scores, it looks like you're scoring with the lame close to perpendicular to the dough. Or do you angle it for some cuts but not others (i.e., more or less angle for cuts to produce a more open bloom)?

  16. πŸ‘πŸ»πŸ‘πŸ»πŸ‘πŸ»πŸ‘πŸ»πŸ‘πŸ»πŸ‘πŸ»πŸ‘πŸ» Thank you! I will try this on my sourdough bread! You did a wonderful job!

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