A Simple-ish Round of Christmas Trees 🌲 / String Shaping / Scoring Sourdough Bread
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- Опубліковано 6 гру 2023
- This is an idea I had using string to shape and mostly scissors to score. It's not too difficult but still looks sophisticated. This would also be a great loaf to gut out the center and place a bowl of cheese dip in the hole.
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Product affiliate links:
Bread Basics bread sling:
For current cost USD, click the flag icon in the lower left corner. Shipping is about $7: www.breadbasics.co/?ref=xzzds5b9rb
Be sure to use my coupon code "SIMPLY10" to save 10% off your purchase!
UFO (round) lame:
My exact lame is not currently available, but here is one I've given as a gift:
amzn.to/3KDJ0vV
Standard (long) lame:
amzn.to/3odvFmx
Oven gloves:
amzn.to/3KVPBDh
Lazy Susan Turntable:
Here's one similar to mine:
amzn.to/3uDevSv
Spray bottle for water:
amzn.to/3L8s2aB
Bannetons (proofing baskets):
9-inch round:
amzn.to/3zY99AE
10-inch oval:
amzn.to/3KVytwn
Waffle weave towels:
amzn.to/3zVxAP1
Bowl scrapers:
amzn.to/3GFXE4B
Bench scraper:
amzn.to/3GFXE4B
Kitchen Shears:
amzn.to/49YU4iO
Kitchen Scale:
amzn.to/3R0hBr3
FDC Disclosure: You pay nothing additional by usingmy links, but I do make a small percentage from your purchase. Thank you. 🥰:
Here's a link to my step-by-step process of making sourdough:
ua-cam.com/video/tUTTIYj3_6k/v-deo.html
Come find me on my unboxing channel:
ua-cam.com/channels/lGacp-olmORgUkQ_JzPcSQ.html
Ю
I’m new to sourdough bread making. But I will be trying this technique out in the future. This loaf is absolutely beautiful.
Thank you so much, Darlene! 💜 It always makes me feel so good when someone tries one of my scores.
Lovely!
Thank you! 💜
This was great, thank you.
I'm glad you enjoyed it. 🤎
Gorgeous ❤
Thank you, Brenda!
Love this idea!
Thank you!
Fabulous. 👏🌷 thanks for sharing.
Thanks so much!
Thank you so much! Absolutely beautiful bread!
You are vee welcome! I was tickled pink with this one. 🙂
Loved this!
Thank you! 🌲
I can't wait to try this tomorrow. I'll use my little embroidery scissors for the snipping, though.
Hi Julie! 💜 That's perfectly fine, of course!! Any type of scissors will do. 😉
Beautiful.
Thanks so much!
Love them
Thanks so much! 💜
I love it!
Thank you, Michele!!
Absolutely beautiful ❤
Thanks so much, Debi! 🤎
I will try this one, it is so cute!
That's awesome! I'd love to hear how it turns out, if possible!!!
Scoring just brings a great loaf to a whole new level. Liked and Subbed! 😀
Thank you SO MUCH!!! 💜 Life has been hurling at me, but as soon as it calms down, I'll get back to filming.
love this! so pretty
Thanks so much! 🎅
This is Great, thanks for sharing, love evergreen trees - so this will be good fun to try!
The best compliment for me is someone trying it! Please let me know how it turns out. 🙂
@@simplybeautifulsourdough8920; I'll tell you about a loaf I made with half the salt recently. I thought it would be worthless but it turned out my levain afforded the loaf a mild nutty-sweetness which was tasty and unexpected.
Beautiful!!!
Thank you!!
I just realized I added one more string than you and made 8 trees instead of six. No wonder it was so tricky. Smaller areas to make the trees.
I'm sure it was lovely!!
For this one, I deliberately only did 6. I thought the trees stood a better chance of standing up.
Absolutely beautiful
Thank you, Lorella!
This was A GREAT video. After watching this I think I could do the trees. 🌲 beautiful bread!
Wonderful, Nicole! You just made my day. 🙂
Love it
Thank you!
Amazing - love this ❤
Thank you!! 💜
Very cool, thanks.
You're very welcome!!
So beautiful! I’m going to try next Christmas.
I'm so glad it inspired you!!
Beautiful!!!! I’m going to attempt this!! Thank you for your creativity and sharing your work!
You are so welcome! I hope it turns out beautiful!! 🙂
Great video! Im going to do this score in a while. Ive never used twine before so this should be fun. I've spent dome time looking for good xmas tree scores and yours is the best IMO. I also appreciate thst you narrate your videos.
Thank you, Chris. I really appreciate the input - I can't tell you how valuable it is to me.
I try to put into my videos what I would like to see. They're still a little rough, but we're slowly improving! Merry Christmas! 🎄
Hey I wanted to thank you for this post. I just made a version of your score and it came out really nicely. I'm actually entering it in a Christmas bake contest. The only thing I forgot to do is cut behind the tops to allow them to peel forward. This was my first time using twine.
That's so cool, Chris! 🤎 I'd love to hear how it does in the contest.
@@simplybeautifulsourdough8920 I'll let you know.
@@simplybeautifulsourdough8920
I entered this score and one other blueberry sourdough loaf with a two leaf score and I actually won! I just found out. Once again thank you so much for the tutorial.
@@chrisgulbranson5867 Congratulations! That's awesome! And it says a lot about your scoring abilities. I'm really happy for you!
The video is fantastic and I will definitely bake it here in Norway next week and give it as a gift to a friend. Thanks!!
Very cool! I'd love to know how it turns out!!
The most beautiful bread I seem ❤
Thank you! 💜
Stunning❤❤❤
Thank you!
I am going to try this later today on my Biga Bread!!! So creative!
I would love to know how it turns out, Wendy
That's so cool! I'm just learning how to bake sourdough bread but will try this, maybe for a Christmas loaf. So pretty!
I'm so glad you want to try it, Kathy! 🤎🍞 I'd love to know how it turns out if you find time to report back. 🙂
Выглядит потрясающе! Спасибо за идею. Сделаю подобное для подарка близким😄
I'm so glad you will use my idea to inspire your own score!
❤
Thank you for the great tutorial. I know this is rather cheeky, but may I say that you have lovely hands? Very nice for on camera work !
Thank you, Sandy! They're one of the few naturally skinny places on me. 🤣
As long as they are not all scribbled on with those nasty-arse tattoos, in never ever notice such things.
This is gorgeous! I'm going to try it!
Yay, Jodie! 🤎 I hope it turns out stunning!!!
going to try this one, ever so pretty
That's wonderful, Julie! I'd love to know how it turns out!!
Ohhhh! That’s beautiful! I will try it!❤
If you do, I'd love to know how it turns out!!
As a beginner bread maker this is so inspiring to me. Thank you for sharing. Happy Holidays from North Carolina!
You just made my day, Edward! Thanks so much!!
Love this, thank you
I'm so glad you liked it, Ruth!
I just rewatched this bc im going to do a black pumpernickel sourdough loaf w this score. A new recipe i created. It occurred to me this score would be stunning w a black background.
It really would, Chris! You could call it "black forest." 😄 I'd love to know how it turns out, if you are able.
@@simplybeautifulsourdough8920It came out ok. A little rough. The dough behaves differently. I did a two leaf score on a sd pumpernickel batard that was stunning, but this one wasn't as clean as I would have liked.
@@chrisgulbranson5867Rats! How new was your blade?
@@simplybeautifulsourdough8920 The blade had only been used a few times. The pumpernickel sourdough can separate in weird ways. I think I may have cut too deep.
Thank you for sharing your ideas. Great video.
I'm glad you enjoyed it!!
I'm a beginner at sourdough baking, I baked my first loaf only a month ago! I'm going to give this design a go 😬 I'll let you know how it turns out!
Oh good! I'd LOVE to know how it turns out!!
Beautiful scoring job. So festive.
Thank you, Mary!! Merry Christmas! 🎄
❤ so so sweet! I'm going to give it a try! Thank you for sharing.
Terrific! I'd love to know how it turns out!
Outstanding work. That is just beautiful. I’ve never scored my bread, but now I’m going to try this. Thanks!!!
Yay! You giving it a try is the best compliment possible. 😊
It’s beautiful!!
Thanks so much!! 💜
Love ❤this! Thank you for the wonderful sourdough score class!
You are so very welcome, Shelley!
Wow, your Christmas tree sourdough is simply gorgeous!!! First-time viewer, and definitely a new subscriber here. Thank you for sharing your dough design magic and baking tips.
You are very welcome, and thanks so much for subscribing and taking the time to comment! I was surprised and thrilled at how this turned out.
Wow! - Very creative 😊
Thank you! I was so excited when it worked.
Beautiful! I'm going to do this with my next loaf!. Thank you for sharing!
You're so welcome, Brenda! Let me know how it turns out!!
Bravo that bread is beautiful!! I'll give that a try this week. I know how to make the pumpkin style bread so I can't wait to give this xmas tree style a try. Also my recipe is exactly the same as yours except I use 2% salt. Think I'll give 2.5% a try as well.
I am thrilled you're going to try it!! 😊 I find 2 1/2% salt more flavorful. Salt is, to a degree, changeable up to about 4%. Then it can start to affect the dough adversely.
спасибо!!! круто!
That’s stunning I love it 😍
Thanks so much! I was tickled it worked. 😁
Love this idea! Thanks for sharing 🌲
You are so very welcome!
So festive and beautiful. 🎄
I've tried so many times to understand sourdough but I can't make a good, risen loaf.
This video popped up on my feed, I see you're a sourdough channel. I'm going to try your videos and see if I can get a grasp on starting and using sourdough. New subscriber.
Thank you so much for subscribing, Nessa! I've been mostly a scoring channel, but I am looking at expanding in the upcoming year. I do have a video out on how I make sourdough that might help: ua-cam.com/video/tUTTIYj3_6k/v-deo.html
How old/strong is your starter?
@@simplybeautifulsourdough8920
I gave up on trying sourdough a while ago. I'm going to try again from ground zero and see how it goes. I'm watching as many videos as I can until I feel like giving it another go.
@@NessaRossini... Here is the method I used for my very strong 6yo starter. I used whole wheat and distilled water for the first 6 months or so. www.kingarthurbaking.com/blog/2012/04/05/make-your-own-sourdough-starter
@@simplybeautifulsourdough8920
I was using tap water which could be my whole problem. I'll give it another go, thank you so much. Once I'm partly good at making a loaf rise, then I'll implement some of your beautiful designs.
@@NessaRossini... That's the way to do it - Get the basics down before adding any "extras."
I use tap water now, and sometimes bread flour to feed before making a loaf of all bread flour, but to be safe I started with distilled and whole wheat. Once your starter is very strong, you can change the water. Our tap water now is even softened- Doesn't hurt it at all.
beautiful one Nancy!
Awwweee! Thanks! And thanks fir sharing on The Bread Code's Discord, as well.
Your an artist Nancy! Just subscribed. Congratulations it’s gorgeous, I’ll give it a try for sure! Blessings
Awe.... thank you!! I'd love to know how it turns out!!
Is there a reason you use rice flour instead of just your regular flour you use to bake your bread for the top of your loaf? I'm wondering if it's worth the trip to the store in the snow. Lol!
It stays white, whereas regular flour can brown. And I get it from Amazon. No snow involved. 😉
Sayfanız Cook güzel ancak Türkçe alt yazi seçeneğinin olmaması 😢
İyi seneler dilerim 🎉
I'm sorry! I wish I could do something about that!
I am new at this and I really enjoy how you are very good at explaining things. I have a problem that I'm not sure what I'm doing wrong. When I take the basket out of frig and turn it out it won't hold its shape it starts spreading. Am I not leaving in the frig long enough? I would appreciate your help.
I have questions, Rob!!
1. What is your hydration?
2. What kind and type of flour(s) are you using?
3. What percentage of starter are you using?
4. At what point do you stop bulk fermentation?
5. How long do you final proof in the fridge?
I didn't want to use the string, but maybe that helps it stay puffed. Is that why you use it? Mine popped a bit not as much!
That was my reason for the string - to help the trees to spring up. I'm still so glad you tried it!!
Thanks for this. I've never done decorative scoring, but have a loaf in the fridge now that I'm going to try this with. One question: this loaf bakes with the lid on for 40 minutes. Is this accurate? Most recipes call for 20 minutes with the lid on and 20 minutes with the lid off. How long did you put it back in to brown after that 40 minutes? Thanks again.
I was having trouble with my bread being gummy on the bottom when I baked it 20 minutes. Since doubling that amount, that no longer happens, AND my oven spring has improved. Keep in mind, though, that these loaves are 500g flour each. Smaller would bake shorter.
By doing it this way, my loaf is all the way baked by the time I take the lid off. Then, I'm just returning it to the oven uncovered for browning. I do let it brown another 20 minutes because I like it very brown, but honestly, it doesn’tneed to go back in at all if you like a soft crust.
Hope this helps!!
Ohh! And I'm really excited you're going to try this score! I would love it if you would tell me how it turned out.
Thanks for your quick reply. My loaf is only 400g, so I'll probably have a look after 20 minutes. It's also has 100g of whole grain which tends to brown faster. I'll definitely let you know how it goes.
Thanks so much. I'm ready to try more of this type of scoring. My family will love these for the holidays.
Did you brush flour off of any of the loaf? Or just the base? Wish you would have showed that. Nice video, thanks.tom
Just the base, Tom! I usually brush it into the sink, but could try into a vessel next time. Changing camera angles and location at that point is a pain. 🙄🤣
@@simplybeautifulsourdough8920 I put mine in sink too. Not enough ti worry about
Do you wipe off all the flour from the design too or just the bread mat? Also, do you do a 7 minute deep score? Failed on my first attempt and trying again...perseverance! Thanks!
I only brush the flour off of the bread mat. And I don't do a partial-bake score. I found for me personally that it doesn't accomplish anything. Scoring deeply in the first place is enough.
Amazing design! Also very impressed with the oven spring. Any tips?
Having a nice active starter truly is key. And not going too awfully high on hydration, as well.🙂
@@simplybeautifulsourdough8920 Thank you! Maybe that is my mistake. I kept thinking that higher the hydration the better oven spring. I suppose there is a point where it starts to hurt. Thank you again!
@joey325 Higher hydration CAN improve oven spring, but it takes a lot of experience to make that happen - Beyond what I'm capable of. For the average sourdough baker, most issues can be solved by lowering hydration and increasing bulk fermentation time.
@@simplybeautifulsourdough8920 Thank you for the additional info. I am actually working on a dough that I made couple of days ago based on your video, but the weekend got busy, so it’s still sitting in the fridge - two nights now. Lol. I just checked, and I can see lots of nice small air bubbles on the bottom, and a couple of large bubbles on top. Hopefully, I can bake it tomorrow before it over-ferments. (This is regular bread and not sour-dough.) thank you for all the tips!
👍👍👍❤️❤️❤️🇺🇦
Gotta ask…. Can you put these designs on breads other than sourdough?
Ho Ellen! Not on most breads because they rise before they go in the oven. Scoring would deflate it. The reason sourdough works so well is because it does all of it's rising in the oven.
Brilliant question. Excellent answer 👍🏻
@SeanBlanchette I hope it helps!!
😍👍🏻👍🏻👍🏻❤️🇺🇦
Beautiful!
Thank you! 💜