How to score leaves & wheat husks on your sourdough bread - new pattern

In this video I demonstrate how to score a star pattern on your sourdough loaf. Full disclosure: as you can see on the video, I ended up messing up the score lines in the center of the star and the opposing scores intersected - hence the loaf cracked open during baking. It still is great, but it's another reminder to remember that the heat in the oven and the moisture in your loaf will push the crust to open up during baking. If scored correctly, you will have a great "ear" .

I use a basic lame I bought online- 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.
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The recipe :
This loaf includes einkorn flour which is one of the oldest grains, untouched by hybridization, and also has lower gluten content, so I try not to go over 10% of the flour mix. The other flours are bread and spelt flours.

Bread specs are:
56% bread flour, 3% spelt, 5% einkorn and 28% all purpose. 78% hydration. Also skipped lamination and did 2 SF & 3 CF. 8 hr bulk proofing at 73F. Pre-Shaped then cold retard for 22hr. Very nice uniform crust. All hand mixed.

Day 1. Mix your levain and leave it overnight on the counter.
Day 2. Mix flour and water, cover and let it stay for 1-2 hrs (that’s up to your schedule). This stage, called autolyse, helps speed up gluten development. Add your levain and mix until incorporated about 5 min. I mix by hand (wet your hands to prevent sticking) but you could use your stand mixer with dough hook attachment at lowest setting - “stir” . Once incorporated, cover and let it rest for 30 min. Add salt, mix again for 5 min - by hand or mixer on lowest setting. Then cover and let it rest for 1 hr. After that I do one stretch and fold, lamination and 3 coil folds separated by 45 min. Shaped directly and stored in a banneton after 8.5 of bulk proof -cold kitchen - final dough temp was 73F. If you are serious about baking bread, you should invest in a digital thermometer. In addition to quality flour and strong starter, timing and temperature are key components of ensuring the success of your baking. Cold retard covered overnight 12-16 hours. When you are ready to bake, preheat the oven to 500F with your baking dish (Dutch oven) inside the stove for about 40 minutes. When you are done scoring, load the loaf into the Dutch oven, cover and bake at 500F covered for 25 min and at 400F uncovered for 20 min.
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Видео How to score leaves & wheat husks on your sourdough bread - new pattern канала Mariam Bakes at Home