February 5, 2022 - 1:09pm
Scoring and loaf density
Hi there!
Still in the newbie stage of trying to learn about sourdough and wondering... I made two loaves from the same batch of dough and tried a different scoring pattern on the boule. Although it is a slightly heavier loaf, it is actually smaller. Would the difference in scoring be responsible for this? (I am giving the boule away so haven't sliced it to look at the crumb.)
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It's hard to say for sure. There could be other things at play, including how you shaped them. Certainly, the score on the batard looks structural, and would likely have allowed for more upwards expansion. All of the other scores have only scratched the surface and are purely decorative.
Scoring will alter the shape of the baked loaf for sure. You didn’t do any deeper scores on the boule so it didn’t open as much whereas the batard you did a long deeper score allowing it to open more.
Agree with the above, but also in my experience batards tend to be taller than boules even with the same scoring. So can't be sure about this particular case, what caused the difference.
Appreciate the helpful input. Interesting about batards. I am liking batards better than boules these days.
Batards can be hard to manage in a round dutch oven, and boules are impressive in a rustic kind of way, but I've always found the batards more practical, especially if you're going to be making sandwiches.
Yes, I like the batards for sandwiches better too. I do have an oval dutch oven (which I use for both), though am toying with the idea of getting a second dutch oven, perhaps a round one this time, as mine is a Le Creuset enamel-coated dutch oven. I don't crank up the heat as much as some people do (I top out at 450) because I don't have a cast-iron dutch oven.
Would love to hear suggestions on good dutch ovens. (I've read here about the Challenger but I think that's beyond our price range at this point!)