The Secret to Scoring Bread
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- Опубліковано 13 січ 2022
- 🔥 Take my new course and start making great sourdough. Right away. With confidence: courses.truefood.tv/courses/m...
Foolproof ways to get a beautiful ear on your sourdough bread. Plus three other EASY, classic scoring patterns for a batard (oval loaf).
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0:44 WHY we score bread
1:00 Timelapse ear forming in oven
1:15 What NOT to use
1:35 Is a lame necessary?
1:51 Flour the bread before scoring?
2:28 Low-gluten flour
2:51 First tip: cold proofing
3:45 Compare warm + cold dough for scoring
4:20 Are you overproofing?
4:26 How to score for a great ear
4:54 Leaf pattern
5:07 Watch scoring in slo-mo
5:55 Double diagonal slash for rustic batard
6:07 Center cut with leaves
6:39 Finished loaves
7:32 Final IMPORTANT tip
👉 *Start making great sourdough. Right away. With confidence:* courses.truefood.tv/courses/make-great-sourdough
I could listen to her talk about how to turn water into ice cubes, she’s just that great of an explainer
That's such a lovely comment. Thank you!
Same here. When Im on a drive to work or wherever the subject isn't necessary. It's the delivery. I'm all ears.
You are a phenomenal teacher
It's the attitude she has it. Excited to teach = a good learning experience!
You're right about confidence. Once I stopped allowing the dough to manage me, my results improved. Thanks for explaining your experience.
True Food TV has the most professionally edited and filmed documentaries on UA-cam. It feels like I'm watching a real TV show.
That's such a lovely comment, thank you!
Still you are my favorite speaker ( or can become best ever salesperson) As always love your ( and hubby in your team) super great video.)
Such beautiful bread I've never yet but want to get the sourdough going for my household.
Thanks for you also your team
( from your lovely best fan).
Aw, thanks John!!!
I agree with you about confidence in the kitchen. When pouring something precisely out, flipping an omelette or cracking an egg (without getting shell into what you’re cracking it into), confidence and being deliberate is very important. Thanks for sharing your video 💕
I like that you milled your own flour. I've been collecting and growing wild wheats for about 7 years now. I mix in new wild genetics when I find them. Keep the best ones and regrow. It all started because I wanted to make my own bread. I can attest that a mill is so much easier than a mortar and pestle.
Wow, that's amazing!
It’s TRUE! - The first cut IS the deepest! 😆
Unless you have to score it twice 😆
Thank you very much for your explanations! I finally understood how to score the dough. I've watched a lot of videos and you were the only one who explained it well!
Greetings from Brazil!❤
She's a great teacher, and she does a great job of explaining things. I learned a lot (despite the distraction of all those jump cuts in the video editing). Thanks for the helpful information.
Wow, your hosting, content, video and edit quality is top notch!
Thank you so much!
I remembered the times when my grandmother used to bake breads like this😉😉😉
Excellent video once again 🙏
Greetings from Rhodes island, Greece
Epsilon2
I just loved the great vibes! thank you for dropping all this amazing content. I've been struggling with my scoring :)
Girl you're a baking guru. Happy baking
Aw, shucks. ❤
You are talented and versed in food culture and it naturally shows. 😊🌎🌟
Yay, what a beautiful show! Thank you.
The cinematography in this episode is incredible
I think I could watch time-lapse bread baking for a long time.
mesmerizing, right?
Great tutorial. Intelligent, clear , concise and straight to the point. I’m just beginning this bread making thing, I’ll be watching more of your videos. Thanks
I love your way/techniques in scoring the bread. I love also how you mill that whole grains.
God bless you and you're team.
your
I love all your bread videos. They are so helpful and informative....you make it look so easy.
This was a great video! Very well done!
Glad you enjoyed it!
Thanks for a great tutorial! Your comments about attitude are so spot on! I'm also interested in Mike's questions below about using diastatic malt in the dough. My limited experience with it seemed to suggest that it does add flavor. I'd be interested in hearing more in the future!
Yes, based on my one test, it seems flavor and softness are increased. But I will add it to my list of things to do a video about once I've done more testing! 🙌
Ahh, thanks for your help! Your video help me to understand more about how to properly scoring a bread.
I'm so glad! Best of luck!
You are excellent in pointing out how to score the sourdough. I am getting a better sense of doing it. Thank you so very much.
Excellent videography for the scoring close-ups. Several lightbulb moments for me!
Nice one Nicole.👌😊
Thank you as well for the links to your equipment.
Best wishes for 2022.
Looking forward to other videos during the year.
Hi Nicole,
Happy new year!!
You sure make it look simple,
Thanks for sharing.
Happy new year, Michael!
Making simple look simple is simple. Tell the simple truth, the whole time you were simply imagining her in a stylish Amish apron and white bonnet.
Love your passion!
Very informative and beautifully presented. I will check out your other videos. Confidence is key. Thank you!
Wow your loaves are gorgeous! Thank you for explaining and demonstrating scoring in such detail. ❤
You are so welcome!
I do agree with your tip about attitude. It was my confidence that helped me score better.
I find it as much easier to use the little round lame with a straight blade that I can angle the way I want to. Using that curved blade lame I struggled for two years to try to make a decent cut. Now my blade flows through like butter.
My favorite sourdough channel. So informative and enjoyable.
This awesome. Short and to the point. 🙏❤️
So much passion for baking 💚
Love your passion about food especially sourdough bread! Nice scoring and ears :)
Thank you so much! I like your attitude 🍞👌😊
Wow very interesting to watch. Thanks for sharing this... 🥰
Fantastic and I’m sure delicious!
confidence! Love it!
Thank you for your instructions :) clear concise and makes you want to run out and buy basket and blade thingy :)
You are simply put - amazing!!!
Aw, Suzanne, thank you!
Thank you in sharing. So much great info. BigTyme
First time watcher-amazing! Thanks!
You!!! Changed my life!!!! 😅 thank you ☺️
Great video
Thank you
Love your videos
thank you!
You Score Well!!
Awesome! I’m so glad to see more bread baking tips from TFTV! Nicole, would you mind sharing a link to where I might find the Bannetons you are using? Thanks!
Goodness, I got them so long ago. I have to hunt that down...
@@TrueFoodTV Thanks! Many of the ones I’ve looked at are either to small or are poorly made. It’s tough to tell the difference when buying online.
Great explanation! I totally found my dough would catch on the blade and I feel like the dough sealed itself back up while it baked! 😅
Sometimes the dough seals up too quickly for a few reasons: if there's not enough steam to keep the crust supple, or enough strength left in the gluten for the final oven spring (a sign of overproofing). Let me know if I can help troubleshoot! 🙌
If you know an MD, ask him/her for a couple of scalpels. They are single use in the medical field, so throwaways for the Docs, they have ergonomic plastic handles with slide on/off covers for the blades, and the blades are as sharp if not sharper than razor blades.
Cool idea!
awesome
Great tips, you’re very knowledgeable. After you do your cold proof, do you allowed to sit on the counter for a certain amount of time before you put it in the oven. Thank you.
bread it's delicious and yummy I like listening while you talk I love your voice ❤️❤️❤️❤️❤️
Gorgeous
Thank you! I was wondering if there was a benefit to using the liner in the Banneton vs using it as a cover? I have floured the wood part and have been using that? Is there a difference? Thank you for sharing your knowledge and experience!
Best channel ❤️ love from Dubai ❤️
Thank you!!
So I've been scoring it all wrong! I'm in the process of making cranberry and walnut sourdough bread, I'm going to try your technique.
Awesome!
I wanted to ask. Why would you like those ears? I have tried those types of hard crust bread and they are very very tough to bite and to your palate, they usually bruise my mouth inside. Even though, I love the soft interior of those loafs.
How does high hydration effect it?
People who are watching this are getting hungry 😋
I love your shows... Dajjal carries mountain of breads!
Can I have the link where to get the oven that you have?
A question for you, after letting my dough proof over night in the banaton, I score directly from there and lift the dough via parchment paper i had already placed in the banaton into the dutch oven. Do you recommend I instead Flip the dough from the banaton like you do instead and score the other side? Also, is it okay if I leave it over night in room temp rather than fridge? Thanks for the help!!
She'd make a great surgeon
I got a box cutter thinking since it had a razor blade in it, it would be sharp enough to avoid the bread just dragging with the cuts. It helped a little, but not much.
Spend on the lame. They're not expensive. It will help, I promise!
If you're afraid the dough can smell it!
I wouldnt doubt it!
recently i've been working on a no-knead bread and the flavor is great, but it's very difficult to score because the dough itself is very soft. it almost pours out of the container it fermented in, to give you an idea of how soft and loose it is. the dough is also decently wet at 70% water (300g flour, 4.5g salt, 3g instant yeast, 210g water). the lame kind of pulls and drags the whole mass of dough with it. if anyone has any advice i'd greatly appreciate it!
Was there a difference in the finished loaf between the dough you let rest at room temperature for 4 hours vs. the one you pulled straight from the fridge?
It's difficult to decide is which is more beautiful, the bread or the baker :) But the scent of fresh baked bread is quite irresistable in my experience though. :P Can't deny that much.
Does cold proofing only work with sourdough bread
You don't use a Dutch oven? How do you get such a nice crust? How long do you bake for and at what temperature?
When you cold proff your sourdough how long do you let it sit out before baking or what temp should it be befor baking. Thanks
Bake it right away. Take it out of the fridge and score right away and then quickly shove it in the oven.
From a fellow Artisanal baker, great video. Instant subscription. Keep them coming.
What do you use to slice your bread? I use a big serrated knife but I can’t seem to cut evenly sliced pieces. Do you have anything to recommend
I have a long Victorinox bread knife and do it by hand. I can't say that I'm great at even slicing either though!
You didnt mention why loaves bliw out the bottom.
Mine are more slack bevause not cold.
I will try cold proofing in banneton but I didnt want to rely on that due to my desire to make multiple loaves in time
I was wondering g where you was. Which there's the pistol Leyte, which is good to cut end off, pull insides out, fill with crawfish etouffe'. Yes, Louisiana. Then there's French Bread. Yes it's good too. Which Po-boys are made from, a layer of mayonnaise, a layer of lettuce, tomatoes, shrimp or oyster, etc.
I believe in myself but I believe in you more.
🤗
Assalamu alaikum chef ..... just saying hello ... May allah bless u
Wow
Where do we score the razor blade?
7:54 Ouch, that made me wince. Be careful with that thing :)
Oh, could you visit Richters Herbs in Ontario Canada or Strictly Medicinal in Oregon? Or Gaia Herbs in NC? It's all about medicinal plants and herbs!
We just may have something on this next month. Stay tuned!
Your full tutorial took my bread to the next level. I think I do ok with my scoring, I just want to ask you this, what is your opinion of using diastatic malt in your dough??
Timely question, Mike! I literally just used some for the first time ever... in THIS batch that you see in the video. (10 g malt to 2000 g of flour) So I can't say yet after just one try, but so far so good. I think it added a depth of flavor, and I was pleased with the gluten strength (can I credit the diastatic malt? not sure). The most noticeable thing was the softness in the texture of the crumb. What's been your experience with it?
@@TrueFoodTV I just purchased it and am planning to use it this weekend. I added some to my starter and it appears to have increased activity slightly. I’ll have an update when I bake my bread Sunday morning. I plan on using 2%.
@@MikeR65 Just make sure the flour you're using doesn't already have it in it. I used 70% King Arthur bread flour for this batch, and it lists malted barley in the ingredients. So I went with 10 g (about a tablespoon) for the 600 g of whole grain I milled.
@@TrueFoodTV thank you.
@@TrueFoodTV I did not notice any difference in the finished bread. The flavor was good and it did help the shaping of the dough IMO. I’m not done experimenting yet though.
House tour?
I did a mini one when I first moved in: ua-cam.com/video/H8HzI_k5xMI/v-deo.html
@@TrueFoodTV watched it. Thanks! Nice home
Can you use electric shaver instead? 😃
Try Nair or Magic Shave instead ;)
👍🏾
I was the 1000th liker of this video, what a score!
I see you don’t use a Dutch oven. I have never tried without my Dutch oven, I have thought about putting it in my cast iron, I am afraid without a lid that it will burn.
It's not burning that's usually the problem, it's the way to add steam to your oven. I have steam pods that heat up with the oven and I pour water into at the last minute.
its like performing C-section
OMG! You didn't answer the main question I had. HOW DEEP do I cut? I'll go by visual and say 1-2cm (~1/2 inch). I've been using a really sharp chef's knife and it cuts cleanly and smoothly. Chef's knife and razor blade being nearly polar opposites. I must be compensating with attitude and confidence. ;-)
Jean Valjean: I think I have misunderstood
❤️
I think we should apply this technique in Pizza, because today's time everyone likes Pizza and want to make delicious food with Pizza..
Have confidence, by never cutting towards your other hand. I've had enough of cutting myself that I'll put my other hand behind my back.
Great video but swinging that blade around so close to your free hand looked like a trip to the ER was about to happen.
I am in total control 😜
👍🍞😋🙏🏼