Blister Loaf proofing, Scoring and Baking -4

It's time to see if our loaves are done proofing and then score and bake them.
This video series is an excerpt from my online baking course, "Bake Artisan Sourdough Bread Like a Professional." See all of my online courses here: northwestsourd... and visit my baking membership site here: thebakingnetwo... (where several of my baking courses are available to members as part of the membership).

[@santolify]

So you proof in your proofer box after refrigeration. Interesting.

[@SparkyOne549]

I have used potato water for many years and I’ve never seen a blister crust. I use potato or oat water because it makes the dough seem lighter and soft.

[@NorthwestSourdough]

It's not the potato that makes the blisters, it's what you do to the dough before you bake it. The added potato water just helps make a great loaf.

[@rhondahauser1750]

Where did you get your square roaster?

[@Zhie293]

I got mine with blister, I was worried was a mistake I been made because it’s my 1st time make sourdough bread.

[@Sofiaranguren]

Que tabla es ? La del horno

[@lindawilson3071]

We don’t have a proofer