August 28, 2017 - 7:35am
Scoring
Hey guys. Just joined. Made a wholemeal loaf today. Really nice dome and then I scored just before baking. Proved for 2 hrs. Dough collapsed a bit. Do I even need to score this sort of loaf? I think my cutting could improve as well? Help please:)
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Nice of you to join us. :)
Two hours might be a bit too long for a wholemeal loaf, especially if the weather is hot (you're in the UK, right?). The top of the dome should be no more than one inch above the rim of the pan (hold it at eye level to check) when you put it in the oven. You shouldn't need to score it but if you do try a single cut down the centre of the dome.
How was the crumb (the inside)? How did it taste? Keep posting!
Thank you so much. Yeh uk. Tasted great. Good crumb. When would you score? What type of loaf?
I forgot to press it gently before baking to check.it sprang back. Bit impatient sometimes?
Also I like to knead by hand. When its in the initial stages its quite hard to handle because it sticks so I end up using more oil on the work surface and flour I would like. Should the dough be drier so I can avoid this? Or is this normal?!
I wouldn't have scored that loaf once the proof gets close to full, you risk the chance of collapse, and with wholemeal even more so, it would have looked mighty handsome with a nice crest, perhaps with a dusting of flour over the top, I quite like using a bit of barley flour just for that purpose.
Still a very good effort well done. kind regards Derek
I thought to myself why am I scoring this, it looks great ?! Know for next time. Thanks for the comment :)