Hi everyone,
I started making sourdough about a year or so ago and have always had a difficult time with my scoring. I tend to rely on Ken Forkish's technique of baking the bread seam side up and letting it crack naturally because I'm so bad at scoring. Can anyone help me out? I'm not sure if I go to deep, not deep enough. I've posted a picture of a loaf I baked today that looks pretty flat. Thanks!
Thanks for your help. Tried again today but still need some practice.
Can't figure out how to post another pic but I tried to change my angle and go a little less deep but it basically happened again.
It really doesn't look that bad. Can you tell us how you would like it to be different from the photo?
What I see is 1) the bloom is off-center, 2) there is no ear formation, 3) the crust looks kind of dull.
A few questions: 1) What hydration dough is this? 2) What kind of oven (gas vs electric) do you have? 3) How are you steaming your oven? 4) Weight of loaf? 5) Baking temperature? 6) Length of the bake?
Lastly, did you view the TFL Bread Scoring tutorial? Do any points need elaboration?
Happy baking!
David
Thank you so much for your help David. I read the tutorial but the link to the video didn't work. I think a video would really help, it's much easier for me if I actually see someone do it. I thought I understood after reading but had the same if not worse results today.
I was hoping to see better blooming and an ear. I've been following Chad Robertson's Tartine country bread recipe but just changing the white to wheat ratio from 9:1 to 7:3. So I believe the hydration is around 75 to 77%. I formed the loaf and then fermented it in the refrigerator and baked it the next morning. I baked it at 450 I believe in a gas oven on a stone. I had a small cast iron skillet in the oven and then poured about half a cup of water in when I put the loaf in the oven. It probably baked for about 45 or 50 minutes and I think was around 850g when all was said and done. I've had pretty good results when using a combo cooker or dutch oven but wanted to try using the stone and making some batards.
Thanks again for all of your help!
Mark
For the videos, try this link: Scoring Bread: An updated tutorial
There have been revisions, but the originals apparently remain on the site. The link above should provide working videos.
I have not personal experience with gas ovens, but everyone who has one seems to have problems similar to yours. There have been some pretty elaborate techniques to compensate for gas ovens' dryness, but the easiest technique by far is covering the loaves with a dome of some sort to create an enclosed humid environment during the first part of the bake.
Cast Iron Dutch ovens obviously work. So does just covering a boule sitting on a baking stone with a big enough stainless steel bowl for the first 15 minutes of the bake. For long loaves, you need a big turkey roasting pan. Actually, the disposable aluminum ones that appear around Thanksgiving work fairly well.
Here is an old topic that might help: What's your steaming method of choice?? Look for comments by "Susan" with photos of her method.
And here is another "oldie but goodie." "Magic Bowl" effect with an aluminum foil roasting pan
Good luck and Happy baking!
David