New design- star-top scoring pattern, step by step tutorial

Have you watched photos of beautiful scored loaves and wondered how it's done? Well, wonder no more! In less than 6 min, I demonstrate detailed instructions for scoring a beautiful pattern on your sourdough loaf.

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. 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 :
The loaf is my usual bread flour (58%) based recipe with a mix of spelt (3%), einkorn (5%) and all purpose (34%) . Hydration was 78% . Total bulk depends on your room temperature if you don't have a professional proofer (I leave it on the counter at 73 F and this loaf took about 8 hrs ). Once the loaf is shaped and proofed, store it in the fridge for cold retard for 12-18 hrs. This loaf was baked at 500F in the @lodgecastiron Dutch oven for 20min and @ 400F with lid off for 20 min.

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Видео New design- star-top scoring pattern, step by step tutorial канала Mariam Bakes at Home