S-Scoring a sourdough batard

I demonstrate how I do an “S” shaped score on my experimental sourdough batard. For this batard 30% of the flour was 10% protein flour, the idea being that a portion of lower protein flour might make the crumb more open through its lower elasticity. In the video I show the baked outcome of the scoring. I will be posting photos of the crumb in my Instagram feed.

Видео S-Scoring a sourdough batard канала Bread MD