How to properly score bread dough!
Вставка
- Опубліковано 13 чер 2024
- An in-depth look at scoring bread dough before baking.
In this video, I'll show you how I like to score round loaves (boules) two ways and my go-to method for oval loaves (bâtards). I discuss different scoring tools (implements) and how best to use them to ensure your bread dough rises tall and looks beautiful.
➡️ FOR MORE BAKING INSTRUCTION
www.theperfectloaf.com/
🫙 EQUIPMENT
My favorite curved lame (affiliate):
www.theperfectloaf.com/curved...
My favorite straight lame (affiliate):
amzn.to/3DJtQmm
My favorite kitchen shears (affiliate):
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All my favorite baking tools:
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🎥 CHAPTERS
00:00 Intro
01:35 My curved blade for scoring
02:15 My straight blade for scoring
03:00 My kitchen scissors for scoring
04:19 How deep should I cut into the dough?
05:55 How to score a boule (box cut)
09:01 How to score a boule (cross cut)
09:57 How to score a bâtard
#sourdough #baking #bread - Навчання та стиль
I just wish bakers would put in their instructions what oven temperature must be. So hard to find this info. I am looking for over an hour already and can't find it. You are the best, thank you.
For quick reference: I almost always bake at 450°F (230°C) for free-form loaves. Have fun, Linda 🙂
@@theperfectloafand what temp do you use for baking in Dutch Oven?
@@coffeegeek54 450°F
@@coffeegeek54the other trick with the Dutch oven is to make sure it’s preheating with the oven, then continued preheating an additional 30-45 minutes to make sure the Dutch oven is as hot as the oven itself.
450°F while lid on (30 minutes), and 400°F when is taken out another 12 minutes
You could test different times: 30-35 minute for fist phase, and from 10 to 15 minutes to second phase
You are such a great teacher! I especially appreciated your discussion on the importance of considering how proofed your dough is at the time of scoring. I haven't heard anyone cover this crucial part of the scoring process since a slightly overproofed loaf requires a more shallow score. Thank you!
Thank you! Yes, super important consideration there, and eventually, will just become second nature-you add it to your list of things to check on 🙂 Happy baking!
Scoring is so satisfying 😊
As a new bread baker, your videos are SO helpful to understand the terms and results for shapes, and the how-to’s.
appreciate that, Debbie 🙂
Your videos on shapes and scoring are the best.
thank you!
I think I finally understand how to score the bread. You are the only one that has made it super clear as how to score the bread. Thanks so much.
Means a great deal to hear you say that! Thank you and happy baking 🙂
Thank you so so much for this, Maurizio! I only just saw that you posted this and am so excited. You're a wonderful and generous teacher. Among all the information available on the internet regarding sourdough "the perfect loaf" spoke to me the most, simply because you explain everything scientifically and simply at the same time. All my bread baking knowledge since I started my sourdough journey 10 months ago I owe to you. My family and I are very grateful :)
Thank you so much for the kind words, means a lot that I've been able to help! Sourdough (and bread!) is a pretty deep topic, but it only has to be if you really want to dig in. Hopefully I can help at whatever level you're interested in! And of course, always have fun 🙂 Happy baking!
Hi,You've teached me a lot of tips. Thanks
Glad to help!
Scoring is not my strongest point. I have used scissors in the past on boules and the way I score is I make a smiley face kind of and after it bakes it looks like flowers. Your explanation is on point. Thanks Maurizio, I look forward to other videos you share.
Scoring definitely takes practice! And there are a lot of variables to it, too: dough strength (hydration, shape, proof level), the blade you're using, your motion, etc.. But the good thing is, even if it's not perfect, the loaf will still be delicious 🙂 Thanks for the kind words, Sarah, and happy baking!
Your loaves are simply beautiful. Each one ( that you show 😉) is a work of art.
Thanks so much, Bill!
Very good explanation. THANK YOU! SUBSCRIBED
Thank you!
Great tutorial!
Thank you!
I have absolutely become obsessed with a UFO Lux Lame from a family owned Company called Wire Monkey Lames. Great for more decorative scorings.
Yes, I have several WireMonkey lames and love them!
I still haven't found the best way to score my bread. The ear usually turned out very weak. I'm not sure if it's because I score it too deep because after scoring the dough spread a little before it's in the oven. 😓
Now that you've explained how deep to cut be depending on how much the dough was proof. I understand better and hopefully I can get a beautiful cut and oven spring. Also thanks for the tips on angle of the lame while cutting.
It takes practice and there are a ton of variables! If you're not seeing a huge amount of spring in your dough, it could be over proofing just a bit (but you don't wanna go too far in the other direction, either!). If you score deeply and it's very well-proofed, it may not "recover" and spring up sufficiently. I'd try either scoring a little more shallow or proofing just a bit less!
Hats off, amazing video. One of the most, if not the, pedagogic videos, elaborating the reasons behind the cutting techniques. Insta-sub! All about sharing and teaching and not showing off; now I know how and why to adjust my cutting.
One question, I see the bread crust is kind-off bubbly. Do you spray the loaves before baking?
Thanks so much, really appreciate that!
Yes, the bubbles are from ample steam in the oven during baking. But also, a cold dough (since I proofed it in the fridge overnight), tight shape, and mostly white flour in the mix helps with that, too.
Happy baking!
Love the instructions. I am in awe of the color of your crust and the crunchiness. How do you get it that dark? I think I take my bread out of the oven too soon because I never get anything like that color with my bread.
Thank you! Crust color comes from a hot bake in the beginning with ample steam. But also, a dough that's not super fermented to ensure there's residual sugars in the dough to color well on the crust (I am not underproofing my dough, though!). Importantly, also, is the flour I'm using (Cairnspring here) and if it needs it, a touch of diastatic malt added to the mix.
Your breads are so beautiful. How do you get so many blisters? Do you attribute this mainly to steam? Thanks for everything Maurizio. Loving your new book, everyone should get it! :)
Thanks, Steve! Steam plays a huge role, yes. But also, a dough that's mostly white flour, not too strong, and proofed in the fridge also help make blisters happen. So happy you're enjoying my cookbook! Oh, search for "Blisters" in the index at back, I talk about them in the book, too 🙂
Thank you so much for sharing your knowledge. I would like to know if the doughs used in the demonstration was cold or rm temp?
Great question! I should have mentioned this. The doughs shown here were cold and from the refrigerator.
Subbed and Liked..... Thanks!
Thanks for the sub!
Thank you for this amazing video. I always get little cracks once my bread is baked. What could it be? I bake in a fan oven, preheating at 250 degrees for 30 minutes with the dutch oven, then baking for 30 minutes with the lid on and then 20 minutes without the lid at 220 degrees. Thanks for your help & tips, Leo!
Fantastic and super glad to help!
Hi - do you mist your doughs before they go in? The amount of blistering you have is admirable.
Yes, that will help achieve that!
Excellent video, thank you, Maurizio ! How long will a razor blade last ? How many loaves can you cut with a single edge before turning it ?
Thank you! Great questions. It's hard to say about the razor's life; it depends on how much it's used, the brand of the razor, and the dough you're cutting into. Usually, for me, I bake almost every day and swap out my blades every 3 to 4 weeks or so. But if I "feel" the blade snagging at any time, I'll flip it over to use the other side or change it out. My view is, razors are pretty cheap, my time and precious bread is not 🙂
I need that bread recipe!
It's so good! It was this one: ua-cam.com/video/bdYPXnKHD2c/v-deo.html
The big crosscut is what the xbox logo is based on. True story.
I prefer using a straight blade for every cut. Really no issue with doing that. One of the things I think needs to be stressed more is that you can cut however often you want. It doesn't have to be one and done. So many channels make it sound like that. I know you mentioned it, but I feel like it cannot be stressed enough.
Xbox, haha, love that. Yup, score however you'd like! I talk about what makes certain things easier here, but there's really no right way IMO.
how do you get the blisters on the bread? Absolutely beautiful!
I talk about this in my cookbook, they form when the dough is cold proofed and then it's baked with lots of steam!
Hi Maurizio! I almost never do my final proofing in the fridge because of a lack of fridge space. When the dough is at warm room temp, is the technique the same (but achieving good results is more difficult than with a cold loaf) or do you modify your technique at all? Thank you!
you'll proof for a shorter period, of course, but i wouldn't say it's more difficult in general. scoring the dough can be more challenging because the dough is warm, so you'll need to move faster when scoring. its a great way to bake!
@theperfectloaf what is the purpose/importance of leaving a 1 inch gap at both ends? 10:37
Great Q. It's not mandatory, and more of a personal preference, but it makes it so the ends of the oval still have structure to them. If you cut all the way to the end, you'll get more of a sharp point instead of a blunt tip. Try it both ways on your next bake. No right or wrong way for that, it's what you prefer!
What's the temperature and hydration of these doughs you're showing in the video? They look quite stiff. Mine always melt.
Hydration is high 70's or low 80's. Make sure you mix your dough so it has proper strength!
I have just begun baking bread (just one week) and it's generally going well except for scoring the top. I am working with a Rye dough and it looks a lot "wetter" or sticky than the dough you feature in the scoring part. I have very sharp knives but when I try to score, the dough snags a lot, making a pretty unattractive score. I just now ordered the flat lame from Amazon but I have a feeling that's not really my problem.
Do you maybe have a "best guess" as too what going wrong for me?
Thank You
Hey there! Depending on how much rye flour you're using, it'll make scoring more difficult. That's just the nature of rye, it doesn't have the same elastic structure as wheat. You could try using less rye (like 30% to total flour), or try with another recipe. Have you seen my beginner SD? It's a great place to get started, and will help you get the hang of scoring before removing on to other types of doughs!
ua-cam.com/video/4a6HoqYejd0/v-deo.html
Maurizio - do you have a favorite Wire Monkey lame you would recommend?
Hey, Kathy! I have them linked over at my tools page: www.theperfectloaf.com/my-baking-tools/
I like the UFO for boules and straight cuts, and then the Goose or Arc (i like this one) for curves and batards.
@The Perfect Loaf Hello! I asked this question on your shaping a batard video, but it's really better suited for this video:
Hi! I would really appreciate your thoughts on this: I am bulk fermenting until 50% growth, shaping in batard, and doing overnight cold retard in fridge. I'm scoring with a straight razor lame (this may be the issue). After scoring, the dough seems to spread slightly rather than hold firm shape (in the short time it takes to transfer to Dutch Oven). The rise during bake (25min. 500 covered, 20min, 450 uncovered) is great but the ear does not fully develop. What do you think I can do to improve the ear? Thank you!
Hey there! It's likely your dough is either under-strengthend or overproofed. Try to give the dough another set or two of stretches and folds in bulk fermentation, then be sure to shape it tightly. Shaping it tight will keep it in better shape by the time you go to bake, which should help it retain it's form and lead to a cleaner score.
@@theperfectloaf Thank you! I'll give it a try!
What kind of camera/mic setup do you use for these videos?
I believe I used my Nikon Z7 for this with a Sennheiser mic.
How did I not know you were left handed and could guide me in scoring???
He he, yes, a lefty! We definitely have a different look on the world 🙂
I am making your Italian Country Loaf for the second time. This loaf does not cold-proof so the dough is warm, , making it more difficult to score. Tips would be helpful!
Pop it into the freezer for 5 mins to slightly dry and firm up the skin!
What is the hydratiuon of the dough? My loafs at 80% hydration don't alow me to cut deeply, they are very sticky under the thin skin
this dough was around 78% hydration. Your dough might be either over hydrated (too much water), or under strengthened. Also, when you proof your dough overnight in the refrigerator, it can help make it easier to cut.
I find the curved lame to be a complication. To cut in 1/2 inch deep the curve creates a plow effect that drags on surface.
A cut made by having the blade at a 45 degree angle give a peel back ear. (45 relative to surface of dough NOT relative to the bench. This means the angle could be parallel to bench surface)
That's very interesting, the plowing effect you mention. I can't say I've noticed this happen here and I rarely get snagging with a curved blade. Though, lots of factors to consider there! And yes, a curved blade is by no means necessary to create a lip/flap/ear!
@@theperfectloaf If the radius of the curve cut into the bread matched the radius of the curve in the blade there would be no drag (plow)
May I ask how to score wet surface? As in sandwich loaf, pain rustique, or ciabatta? I often get tunneling, and I found scoring really does eliminate it. But I do it with water spray instead of flouring.
How to do it properly?
If dusting is the only way to go, can I use oat flour? I just don't want white flour for dusting, just to boost nutritional value a little bit😊
Should be fine to score wet or dry surface just the same. If your blade is sharp, you move with confidence, it'll cut in cleanly!
@@theperfectloaf thanks!
oh, and nice veins on those arms lol
What about the water?, time and temperature? Thanks
Use this recipe to get started: ua-cam.com/video/5u5_8aWBQL0/v-deo.html
I’ve become addicted to making bread recently. But I’ve been having trouble scoring my bread… the lame always wants to drag and the blade never wants to cut clean at all it drags/pulls the dough apart … how can I avoid this !
You might want to try strengthening the dough more. At the end of shaping it should be a smooth, taut surface on the dough. This will make scoring easier. It's also much easier to score when the dough is cool/cold!
Whenever I score my bread it loses half it rise and then is not as high as short
It could be that your dough has a bit too much water, isn't strengthened enough, not shaped tightly enough, or slightly overproofed.
I would score more shallow (cut in less deep) so it doesn't spread as much!
When I score the loaf falls.
It sounds like you likely over proofed the dough. There are a few signs your dough could have gone over: sluggish rise in the oven, the score on top of the dough might not open with a nice “ear” and instead just kind of fuse together, the interior will have lots of small holes and perhaps one or two large ones near the top (but no dense areas of unfermented flour), and finally the loaf could be a little on the sour side. Try reducing the proofing period.
Why do most bakers bake the bread SO dark?! Almost burnt overall, and even black on the ear. It really does not look appetizing (to me) or taste good (again to me).
Bake to whatever level you prefer!
A few times when I’ve pulled my loafs out before it gets this dark the middle is raw, so I always bake mine this dark now 😅
@@CrimsonRose29 This is perfect for me 🙂
@@theperfectloaf you like your bread raw in the middle? That is a bit strange but hey you do you
@@CrimsonRose29 ha ha, no, of course not. Sorry, I totally misread your comment. I meant that I like a dark-colored exterior (not burned, of course, but well-colored). If it's raw inside, the temp is likely too high and the exterior baking too fast before the interior fully bakes out. Usually I recommend dropping 25F to help with this!
...like a Bible on top of the Bread....symbolic.
🙂
I see you have a flour mill…please can you do more wohlgeratne freshly milled videos.
Yes, coming soon!