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Scoring the bread lets bakers “guide” the oven spring, optimizing the rise and shape of the baked loaf. Scoring bread can be as simple as making a quick slice down the middle of a loaf, but advanced bakers often seize the opportunity to treat bread scoring as a way to decorate the blank slate of dough.What is the best way to score bread dough?
Tips for Better Scoring Move the blade with confidence; faster strokes make cleaner cuts in the dough. Score across the bread axis rather than across the loaf. Make the cuts at a 30- to 45-degree angle and make them about 1/4-inch deep.How do you score a fully risen loaf of bread?
Fully risen dough will have more air pockets, making the surface of the loaf thinner and easier to score. Score the top of each loaf: Use a sharp knife, razor blade, or bread lame to quickly score the surface of the loaves.How do you score bread with a knife?
Bread scoring should always be done in confident, quick movements to prevent your knife from dragging along the dough. Also, the best scores are done with one large stroke instead of several small ones (unless you are trying to create an intricate pattern). You will want to be gentle, but not too gentle.