Sourdough Bread SCORING Techniques | Bread Scoring PATTERNS & DESIGNS
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- Опубліковано 18 чер 2024
- Do you think sourdough bread scoring techniques are difficult? Watch my video on bread scoring patterns. Learn to score bread with lame. 12 unique bread-scoring designs.
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Timestamps:
00:00 Teaser
00:18 Introduction
Boules:
03:12 The Cross
04:06 Diamond Crosshatch
05:03 Windowpane
05:58 Leaf Cut
06:46 The Spiral
07:58 Artistic Score
Bâtards:
12:16 Diagonal Saucisson
13:14 Ear
13:54 French Cut
14:40 Leaf Cut
15:54 Straight Saucisson
16:58 Artistic Score
17:59 Summary
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My name is Sune Trudslev and I am a food geek. I want to teach you to make amazing things in simple and understandable steps. Join my by clicking this link: fdgk.net/youtube-subscribe
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Are you hungry for more scores? Here's the follow-up video:
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I love how you’re really good at scoring but really bad at setting the hot bread down
You gotta choose your battles 🤣😂
So funny. I was thinking the same thing. Someone get this guy some rubber stops! Beautiful bread! So cool!
I was wondering why he seemed to be struggling, then I saw the cast iron. Lol. Yeahhhh, same struggle bus.
@@Foodgeek get something heatproof in between mesh and wall = great job, beautiful tools and awesome kitchen. AMAZING breads :) thank you for a treat.
I had the same thing on my mind! Hahahah...
You included timestamps for the different cuts! You're an example to us all.
Thank you ❤️
This is how every video should be
Back in the day, every family had their own way to score their bread. It was a simple way to be sure which bread belongs to whom after baking it at the village baking house, as several families would bake there at the same day, using the same oven. Families that had their own oven didn't (need to) score their bread before baking.
That makes a lot of sense 😊
There's a village in Mexico, I believe, that uses a communal solar oven called a panaderia solaria. They make individual marks to tell the loaves apart. In old Europe, women would utilize the residual heat of the baker's oven to cook their stews overnight, and each was given a little copper tag that matched the one on their cassoulette... put them in on Friday before sunset, pick it up Saturday evening. I need to see what you suggest about humidity in a home oven... I've seen other videos already. My oven is ancient, electric and as old as my rental house, generally I put a pan of boiling water on a lower shelf when making instant yeast breads, and also spray a few times... but there are times when I've just tossed in some ice cubes and closed the oven door. And for boules... I use my Le Creuset Dutch oven with the lid and parchment paper, removing the lid after it's risen, to brown it more.
For the batard the score's name is " saucisson"😉
"when something doesn't turn out the way you want, it's not a failure, it's a learning experience" i felt that
Honestly, this is the best 19 minutes I've spent watching a video probably ever. Just made my first loaf of sourdough ever yesterday. Thanks.
Congrats! I have one in the oven myself. Its so much fun!
How did it come out?
@@liljanam870 I'm getting there. Trying to get the right % mix of water to flour. Ordered a scale off Amazon. Hoping that helps take some guesswork out of it. Even the ones that don't turn out perfect taste great though.
I agree! so informative
Made my starter 4 days ago and have already fallen in love with my colony and named it The Yeasty Boys. Thank you for all the information and inspiration.
😂😂😂 Watching you, the bread, and the wire rack trying to come to a happy medium was hilarious 😂😂😂
Loved the tutorial!
Kudos at the amount of effort that you must have put into this video! That is a lot of breads & scores to get through, I learned some nice new ones thanks!
Thanks 😀 They were all delicious so it paid off in the other end. It's the most bread I've made in 3 days 😂
When there was a communal oven every baker marked their loaves differently to identify them when baked.
Thank you, Sune! I just made the most beautiful loaf with your master loaf scored with your yin Yang and wheat sheafs. I’ve learned more from your videos in the past two months than I have in the two years I’ve worked on this during the pandemic. I’m joining your Patreon group NOW.
I love how we can see how much you have developed as a presenter when compared to your more recent videos. I’ve recently started using your recipe after messing up my old recipe way too many times. So far so good, thank you for being so geeky and precise.
It's always so heartening to see someone so passionate about something, and then see them execute on a video so wonderfully. Thank you for the step by step, this was awesome :)
I like how in the intro he stands in front of all of his guitars. Rockstar energy
🎸🤟🤟🎸
And every video he does has a different set of guitars! Do you have a video of all your guitars? Or multiple ones? Acoustic, electric, resonators..
And I love the music on the video too 🎶
I love the wheat stalk...I have done it for years on pie tops...beautiful!
Me too. Simple, yet beautiful 😁
DUDE! You’re officially the coolest bread scorer in the world!! Guitar background and Tenacious D 🤘
Tried the swirly scoring pattern and it came out beautiful! Thanks for the detailed video!
Love all the timestamps on the video. Definitely one that I will be saving and referring back to all the time. Thank you!
Great video, the reason I started subscribing. Started making full rye bread on sourdough a month ago and now I am preparing with instruction videos on youtube and guides on internet and the book on the topic of making the wheat bread. gonna try scorching the bread in a simple cross cut at first.
Thank you for the inspiration. Your work is beautiful. Makes me want to jump in and try these techniques!
I love both the boule and the batard with the wheat stalks. Using the twine to make guide lines is genius! Thanks for the inspiration! :)
You're very welcome
This is awesome. So much work too! Going to try out the classic French stock cut right now. Thank you for sharing. (Also very relaxing to watch).
Thank you ❤️ Very happy you found it helpful 😁
Nicely done video! Excellent technique for basic and some more complex scores!
I watch this clip so often, and every time I want to run into the kitchen with him and help him set that bread down, as beautifully and evenly as he scores his bread. Came for the score, stayed for the comments. Thanks @foodgeek
Thank you so much for this incredible video! Just made the diamond and cross window pane this morning and both turned out so beautiful. Can’t wait to try the others. Such an amazing video to learn with! I’ve watched it several times and will continue until I’ve tried all of them! 🥰
Thank you ❤️
The spring on these loaves is really something!
It was even done with my overnight no-knead recept ;)
Amazing tutorial. A lot of slipping and sliding going on after the bread is baked.
I agree. No failures. Besides, the evidence will be eaten in a short time.
Amazing tutorial! Can't wait to try the spiral cut!
Such beautiful breads! Thank you for teaching us!
Thank God, only two angles! Wonderful Results!
I’ve been making sourdough bread for 4 years now. You have definitely upped my game. Your contrast is so good. But, you make it look so easy! Thanks for a very informative video. You’re a great teacher.
Thank you
Love this, nice calm voice , chill music and great info, thanks.
You're welcome 😁
Chef you are the real deal!!! much better than other food blog asmr stuffs.. Really helped and learned. Keep up the good work. I mean it
Loved the video, did chuckle at getting the bread onto the racks, struggled a lot 😀 trying some of these for sure
Haha, yes, that seems to be a common theme 🤣Those aren't great for grip, but awesome for avoiding the heat. I've recently bought some gloves that make it a lot easier :)
This kind of video which are long and involve the baker speaking really helps us learn unlike the short montage videos with fancy music alone.
Brilliant video
wonderful video for starting out at bread scoring techniques. thank you !
I loved everything about this video. Thanks for your efforts!
Very helpful. My 11yo is doing a course on bread and for a prize she was given a låme. She’s going to have fun trying these. Thank you.
Many have commented on how you handle the bread out of the oven. I'd like to share a tip...I use a wooden spatula with a fat end to scoop up the bread with ease. Great videos by the way, love the attention to detail.
Excellent instruction! The best I’ve seen. Great scoring and lovely loafs. Thanks
Thank you ❤️
Sooooooo much bread! Leaf on the boule and classic french saucisson on the batard were my favourites.
Such an awesome video!! Must have been a huge effort to make this...
So glad I found your awesome channel! ☺️
Just beautiful! You make it look so simple, but it really is an art...and you have to be an artist...which I am not. Best bread scoring techniques video e-v-e-r!
Looking to improve my scoring technique. Your video was very helpful. Thanks!
I've absolutely been loving your videos since lockdown! Have always intended to learn to cook sourdoughs, what better time to start?
My loaves aren't the best yet, but you give such amazing inspiration to keep going! ❤️
Brilliant video!!! I really look forward to trying out these scoring techniques. The music seems like a take on Wes Montgomery who I happened to see when I lived in a big east coast city in the USA. Excellent choice of music on all of your videos. Now I'm on to making my sourdough starter and trying out some of your recipes. Thanks for all that you do!!
Thank you ❤️ Love me some jazz 🎶
Thank you. I’ve finally got my bread recipe to a good state, now imma start my scoring
Thanks! Love this tutorial! I am gong to give several of these a try!! ❣️🥖👍🏻
Thank you so much for this tutorial. Very much appreciated. I also love how bread comes out so crusty.
Oh yeah, me too 🤤🤤
Thank you for this really nice video! I have learned a lot. I'm gonna try the techniques next time I do my bread.
Simply lovely. Thanks for sharing your gift.
Thank you ❤️
Thank you. Those were great, can't wait to try some of them.
Wow what a beautiful bread 🥖 & scoring, love the tutorial 👍🏼 thanx
You're welcome :D
Absolutely beautiful breads, ty Sune!
Beautiful every one & you make it look so easy. Can’t wait to get started. Thanks (& subscribed!).
Excelente vídeo, excelente presentación y excelentes dibujos. Muchas gracias.
That was very helpful, thank you. I watched the ads, even on my rewinds. Plus I’m sure I’ll refer back to this great tutorial, from time to time. Cheers!
👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻 Thank you! I will try this on my sourdough bread! You did a wonderful job!
Thank you
Beautiful! Thanks for sharing your expertise!
You're welcome :)
So much time and effort out in for all the beautiful work. Very enjoyable video.
Very cool! My dough is too gloopy/sticky to do this! So I just score it once with my razor lame! I actually have to score it by digging into it. The recipe I’ve been following is with a dough with 75% hydration! 520g strong white flour including a little rye flour, 90g sourdough starter, salt, a sprinkle of bread yeast and 385g warm water. Your dough just looks so perfect.
Amazing tutorial and I appreciate the time stamps! I was rooting for you each time you tried to put the loaves on the wire rack lol
What a great video. Thanks for posting this. I'm going to keep referring back to it and will try them all out! Cheers.
Glad it was helpful! ❤
Thank You I got my lame recently wasn't sure what patterns to do Love The Tenacious D Shirt
I love all of them.Accidently found this video. Must check if you also have the recipe.Thank you for sharing this.
Thank you ❤️
This is the recipe:
The world's EASIEST SOURDOUGH BREAD - ARTISAN No knead sourdough bread ua-cam.com/video/ApANfdFdyz0/v-deo.html
This was an extremely satisfying video to watch. I’m gonna go try the diamond thatch on my first sourdough boulle now! :-)
i usually use my fish spat to transfer my bread to the cooling rack... obviously i need to invest in some giant clunky oven mitts instead!
They are the best... At keeping my hands safe 🤣
I noticed that longer proofing times create a drier outer skin on the dough. Fast and warm final proofing times leave my dough very soft and the cuts turn into smooth dark zones without ears. Maybe a worthwhile experiment you'd consider doing? Love your channel!
You are amazing. Your videos are so helpful. Thank you for all your geekyness
Thank you ❤️
Someone with a gretsch tremolo telecaster seems like the type of guy who would make a 20 minute mini documentary on scoring artisanal sourdough, great video.
Yes, exactly 🤣 It's a Bigsby tremolo on the Tele 😁
Очень красиво!!! Спасибо, FoodGeek!!!
Your tutorials are great, thank you... keep it going
VERY informative! Thank you 👍🏻
The original video really helped to improve my scoring! thanks
Fascinatic! Loved it.
Bravo! Why did it take me 2 years to find your channel, but glad I did.
A great help with useful ideas. Will try. Thanks.
Thank you
Very informative! Thank you for making this amazing video
I am happy that you like it 😁 Thanks ❤️
Dude! New to baking and this is super helpful. Just subbed. Thank you.
Fabulous tutorial - thank you! I'm a 48 year old entrepreneur and should be concerned about how my business is going to survive the global lockdown. Yet what's going to keep me up tonight is worrying about what score pattern to try tomorrow morning on the 2 boules currently retarding in the fridge (your recipe, of course).
Same! Almost to the age. 😆
Thank you! 😍 Exactly what I was searching for! I will need to practice on your pdf for sure...I ordered a lame & can hardly wait to get going with it!!!
Have fun. It's so much fun to make gorgeous breads 😍
love you are so good at teaching me
@@Foodgeek
I can’t wait to try one of these! My dough is ready to go into the basket to rise.
Best of luck to you
Thankyou for all your hard work, I have been watching your videos and they have helped me immensely thankyou again
This was such an informative and good video thanks for sharing 🙏🙏
These are so pretty! Thank you!
Thank you
thank you for the videos i am trying all your designs one by one
Great information thanks so much!
Loved your video....will follow..thanks
Excellent video!
This video was amazing, thank you and I loved the music
Thank you
Doing a funky sour dough recipe today! just got 10 pounds of artisian malted bread flour that has a partial barley four added cant wait
Brilliant, love it thank you
This was great, thank you.
I liked before even watching 🙏🏼💗 thank u Sune
Wonderful job!!!! Thank you🤗
Love this video!
Wow! Educational, and succinct and the music was great. Subscribed.
Thank you so much ❤️
This is the most satisfying thing to watch.
Love this, thank you!
You're welcome :)
Yeah! Another use for my cake turntable!!