How to score sourdough boules (four ways!)

Рет қаралды 133,688

Күн бұрын

Scoring sourdough loaves can seem difficult, but you can follow these basic tips for success every time!
I'm new to KZfaq (so please subscribe and like!) but come visit me on Instagram to see a whole lot more sourdough bread goodness :) ... / loafhacker

Пікірлер: 56

@trackie1957 4 жыл бұрын

Great job, lots of information in a short time. Good camera work and editing, too. Bread loaves are like children, you do your best, they come out the way God intended, and you love them anyway.

@LoafHacker 4 жыл бұрын

Oh thank you so much! Totally agree - after that much work you love them no matter how they turn out! ;)

@MattoCaster2 3 жыл бұрын

Took me clicking through 4 videos to find someone who can explain it. Thank you, such a good and concise explanation

@EmilyMerickel Жыл бұрын

this is so helpful - I love that you explained the "how these are not quite perfect" at the end. It's so educational to see the process and the outcome not being perfect, but still really nice!

@LoafHacker Жыл бұрын

Thank you very much Emily! Hope yours turn out better than mine!

@ppj1115 Жыл бұрын

Couldn't be a more perfect tutorial. Clean, clear, concise. Honest and fair. Love the voice over too...calming and reassuring.

@tobirispoli2296 2 жыл бұрын

Loved this and thanks for sharing "imperfection" that was still perfection! Great job and so helpful.

@lynnburton7834 3 жыл бұрын

Thank you for these easy instructions and showing us that we don't have to be perfect. Bravo

@davidconway2736 3 жыл бұрын

Great video exactly the difficulty point I want to start and perfect length with all the required information

@emmasievwright9013 3 жыл бұрын

Thank you for this video! I’m really new to sourdough and found it very helpful. 🙂

@michelemorrow9205 2 жыл бұрын

Great video explanation! I am impressed!

@rachelreed9397 4 жыл бұрын

This video helps a lot as I am new to sourdough baking and just got my sourdough starter active

@LoafHacker 4 жыл бұрын

Oh thanks so much for letting me know - really glad you found it useful! :) Good luck on your new sourdough adventure!

@RataStuey 3 жыл бұрын

Great video! Love it!

@gorgeousavir 5 ай бұрын

this is helpful... thank you!

@sevenhenrys 3 жыл бұрын

Thanks, this was great!

@ditto303 4 жыл бұрын

Perfect tutorial, thank you!

@LoafHacker 4 жыл бұрын

Thank you so much for the feedback! I'm really glad you liked it :)

@mrtech2259 3 жыл бұрын

Beautiful!

@ralphrizzo2903 4 жыл бұрын

Great videos and very informative! You should have your own cooking (baking) show!

@LoafHacker 4 жыл бұрын

😊😂

@seamus6994 Жыл бұрын

Has this guy quit making videos? He's GREAT! Liked and Subbed...

@carlabustamante2939 4 жыл бұрын

Loved the video, thank you!

@LoafHacker 4 жыл бұрын

Oh thanks so much!!

@cindyw8292 2 жыл бұрын

Great job on explaining scoring and now I know why you used a little AP with the rice when scoring. I have been only using rice since that is what is in my banneton. Interested to know now a couple years later your update to the AP/rice and % hydration you like to work with. Thanks.

@remcbride2008 4 жыл бұрын

You're good at this. Kudos

@LoafHacker 4 жыл бұрын

Oh thank you so much!! 🙏👊

@activistgranny2.066 2 жыл бұрын

Loved this video. Subbed.

@LoafHacker 2 жыл бұрын

thank you :)

@tim73639 4 жыл бұрын

Would be interesting to know the mix of flours and hydration / proofing time as this seems to affect the ability to make a clean score. My scoring has got a lot better since I started adding rye into the blend and scoring/baking the dough straight out of the fridge. Interested to know if you're happy with the amount of flour on these? For sure there is contrast...

@ninino86 4 жыл бұрын

Welcome to youtube :D Thanks for the nice video :)

@LoafHacker 4 жыл бұрын

Thanks very much! 👊

@LoafHacker 4 жыл бұрын

I missed this comment, sorry! Many thanks for the welcome and comment 🙏👊

@joemanreivillena5165 4 жыл бұрын

Yes it helps thanks

@keesjanhoeksema9575 3 жыл бұрын

Nice video, Your Lame is dulled. I had one of these It is sadly A trow away product for proff bakers A waste full product especially home bakers. With care You can use a naked safety razor blade pushed in A bend or attach it over A chopstick. Make shure You wipe off dough away from the cutting edge for reuse

@americarocks3175 2 жыл бұрын

this was great! I am completely new to bread baking and so far has only attempted a simple no kneed recipe. Would it be possible to score that kind of bread rather than sourdough? Thank you in advance.

@katalinaj3450 Жыл бұрын

Hello! My bread expand toward side way more than upward after scoring. It means the ear is not high but more forward n not deep. May I ask what could cause this?

@buttonholes 3 жыл бұрын

Can I use wheat flour instead of rice flour? How will the dusting look different if I do?

@followme8238 4 жыл бұрын

This was great - I love to see different techniques side-by-side like that. You have an inconsistency: ‘dusting with flour’ ‘dusting with rice flour’ ‘dusting with a 50/50 mixture of rice flour’ Aside from that 😀...what’s so special about rice flour? I think I’d need to buy a while bag of it to occasionally use a tablespoon or two of it...

@LoafHacker 4 жыл бұрын

I'll have to go back and see where I went wrong... but if that's my only mistake then I'll definitely count that as a win! ;) Rice flour has two big advantages: 1) It has no gluten so it works great for non-stick purposes. I've been moving more to a 75% rice-flour, 25% AP flour mixture for non-stick purposes in the banneton recently (used to be 50/50). and 2) Rice flour has a higher burn-point temp than wheat flour. So when you're scoring your loaves, if you combine rice flour and wheat flour, then you can get the contrast you are looking for in your final loaf. All rice flour will stay near-white after baked. Mostly wheat flour will be very dark as it cooks with the loaf itself. I usually use a 50/50 mix for this purpose. Thanks for watching and commenting!

@followme8238 4 жыл бұрын

Sourdough LoafHacker Awesome! Just what I needed to know, and now I can buy a pound or two of it and not feel like I’m being wasteful Thanks a lot for the answer and a great video!

@ginaooi6522 4 жыл бұрын

Nice. Thanks.

@LoafHacker 4 жыл бұрын

Thanks for watching and commenting! 👊

@jimmyjohnstone5878 4 жыл бұрын

Good

@kahlospirit24 4 жыл бұрын

How do you get your dough as firm as that. When I come to score it spreads

@LoafHacker 4 жыл бұрын

Dough spreading is probably due to one of three things: hydration, dough strength, or dough temperature... or a combination of all three! If the dough is a very hydrated dough, then it tends to spread out more. You have to build more strength into it to battle this spread. Dough strength can be added by more kneading during the mix phase, lamination and more stretch and folds during the bulk phase, and a bit more shaping during the final phases. The final tip would be that you can put it into your freezer for 10-20 minutes to firm it up a bit more before you take it out of the banneton and bake it. This allows it to hold up a bit better and be easier to score until you pop it in the oven. When you put it in the freezer, put a tea towel on top of the exposed portion so that it doesn't cool down faster than the rest of the dough. Good luck! :)

@kahlospirit24 4 жыл бұрын

@@LoafHacker thank you so much for taking the time to give such a comprehensive reply. I shall try the freezer tip. I might treat myself to a better lame too. Thank you