Scoring doesn’t have to be complicated to look beautiful. ⤵️ A simple wheat stalk or a single slash can completely change how your loaf blooms in the oven. Here’s the key: score your dough right after taking it out of the fridge, while it’s still firm. A cold surface gives you cleaner cuts and better control. Use a sharp lame or razor, angle it slightly (about 30°), and commit to the cut . Be quick and confident. Your score lets steam escape and helps your loaf rise evenly, but the wheat stalk a
Scoring doesn’t have to be complicated to look beautiful. ⤵…
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How I Bake My Sourdough Loaves Using the 2-Pan Loaf Method👇🏼comment “PAN” and I’ll send you the link to the pans I use ✨ If you’re just starting your sourdough baking journey then I’m going to strongly advise you not to use your Dutch oven, but instead bake your sourdough bread using the 2-pan loaf method. You will not only save your back 😂 but baking your sourdough like this allows you to cut slices of bread easier for sandwiches. It’s a win win if you ask me!! I’ve recently updated a couple
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18 reactions | Master Sourdough Scoring in Minutes with This Simple Trick This video walks beginners through clean scoring, timing the expansion cut at the 7 minute mark, and getting that bakery level ear without butchering the loaf. No fancy gear needed. Just a razor, a steady hand, and a tiny bit of patience. Your bread is about to glow up fast. #NewBakers #SourdoughScoring #PerfectBreadEar #sourdoughdave #Bakinggram | David Schoenbrun | Facebook
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