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  • Sourdough ...

    But I just can’t seem to get the scoring right. I panic a bit.


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    • E9AA0EBF-2D89-40AD-9E9E-85DA602509F9.jpeg
  • After being furloughed for 3 months I am finally getting the hang of this.
    300g strong, 100g of rye and 81% hydration, 2% salt to make both loaves. Cooked in a pot for 35mins.
    I gave up mixing it by hand, it took for ever and the results were always disappointing for me.
    so this is all mixed in a machine once in the morning, bulk formented during the day. The time it takes to prove depends on the weather outside, then left in the very cold part of the fridge over night and cooked this morning.

  • Ah... I have replied to you @r_mash accidentally, the truth is I don't think I am in a position to be giving out sourdough instruction advise.

  • Looks pretty good to me!

  • Not sure what your concern is, the score line appears clean, you are getting some spring and it is curling back.

    I often find the dough is more important than the score. The better the dough has risen (the more active the starter etc) during bulk proving seems to give a better luft. However prove for too long (or too warm) and the whole rise is lessened. I am also prone to letting my dough go past the window pane test, which then means it is too slack and I struggle to get adequate skin tension which is also detrimental to the rise.

    For scoring I tend to prefer a very sharp razor blade on the lame, do a couple of imaginary scores in the air above the loaf before making the cut itself, quick and confident works best.

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