A sharp razor will glide through a properly fermented dough in swift, satisfying cuts. I like to use my blade no more than a few times before switching to a fresh side/corner. Having a super sharp blade is absolutely essential. Step 1 – Consider using a fresh blade.This give the dough a real chance of developing that crusty ear.įollow these steps to help get a successful ear on your bread… It’s also best to only have one or two slashes maximum, so that the dough expansion can be really concentrated to one or two areas only. Scoring your bread deeply and at an angle helps to develop an ear, showing off the breads beautiful oven spring.įor an ear on your bread, the real trick is to be confident, quick and use a really sharp blade so it doesn’t drag. (We’ll get to tips on intricate designs later)… How to Score Bread to get an Ear on your Loaf But let’s discuss the best way you can score your bread if you want to develop a beautiful ear on your loaf. It’s worth mentioning here that nothing is written in stone when scoring bread dough each baker tends to develop their own method over time. And the way you score will differ depending on if you want an intricate design, or a large ear (an ear on a loaf refers to the beautiful upright crust formation that develops when you have made a deep single slash across your bread). Scoring can be simple and straightforward, or intricate and complicated. It’s a chance for the baker to really personalize their loaf of bread. Some bakers opt for a single, long slash, whereas others prefer lots of tiny cuts that together form a beautiful, artistic design. Who hasn’t been drawn to a beautifully presented loaf of bread with its dramatic, surface ear or intricate pattern? It’s here where the baker can leave his/her individual touch on the final baked loaf. The second purpose of scoring bread is aesthetics… Some home bakers don’t mind these irregular openings, but scoring is the way to go if you want maximum height in a consistent and controlled manner. Without this step in the baking process, our loaf will burst open in unexpected areas. In other words, wherever you slash or make cuts in the dough will be the places where the dough is able to expand out. Bread bakers score dough to create these weak spots and direct the expansion of the loaf. Whether intentional or not, the weakest points in the dough surface will give way and burst open. Through the production of gasses, the dough is forced to spring up and push against the taut surface formed during the shaping and proofing stage. When baking bread, the intense heat of an oven causes the dough to rise rapidly by expediting the fermentation process. Why Do We Need to Control the Way Dough Expands in the Oven? To control the way the bread expands in the oven.The cuts or the scoring of the bread dough are made with two purposes in mind: Scoring bread describes cuts made to bread dough before the dough is placed in the oven and baked. You can get 10% off anything from Wire Monkey if you use this link to make your purchase! (I have more recommendations below, depending on what kind of scoring you like to do). NOTE: If you’re looking for a great tool to score your bread, my current favorite is the UFO lame by Wire Monkey. But firstly, do we score bread just to make it look good or is there a bigger purpose? The tips above will give you a great head start to scoring your bread dough successfully, but let’s take a deeper look into a few fundamental techniques to get you slashing like a master baker.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |