Open shell pattern - how to score spectacular open shell pattern

Are you a home baker just beginning your journey? The most important thing about bread is its taste. Your home-baked bread is already far superior In taste to any store-bought bread. But your eyes feast before your mouth does, so the breadscoring helps elevate your baking game.

In less than 5 min, I demonstrate detailed instructions for scoring a beautiful pattern on your sourdough loaf.

I use a basic lame I bought online -link below- I purchased it with a handle- it’s a personal preference - there are many variations of the lame. The key quality is sharp razor. Before scoring the loaf, dust your bread with flour - this helps the pattern to stand out better after baking. Some bakers like to put their loaf in the freezer for 15-20 minutes before scoring - the cold loaf makes scoring easier and the marks are sharper.

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The recipe :

75% bread flour
5% einkorn flour
10% spelt flour
15% all purpose
80% hydration
Levain was mixed at 1:3:3
2.2% salt. All hand mixed.

16 hr cold retard after 8.5 hrs of bulk proof. Baked in @lodgecastiron Dutch oven at 500F covered for 25 min and at 400F uncovered for 20 min.

* SAINT GERMAIN LAME -- it's pretty inexpensive and comes with a set of really sharp blades. https://www.amazon.com/dp/B01LY7NDQ9/ref=cm_sw_em_r_mt_dp_963F9WGN5XMF8PHHBSS9

* Lodge Pre-Seasoned Cast Iron Double Dutch Oven With Loop Handles - I bake on the lid and use the deep part as cover. https://www.amazon.com/dp/B000LEXR0K/ref=cm_sw_em_r_mt_dp_434JYFKC39W0NEQQ1EA2

Видео Open shell pattern - how to score spectacular open shell pattern канала Mariam Bakes at Home