Floral pattern -how to score bread like a pro-detailed bread scoring tutorial

This is another one of my favorite floral patterns because it makes the bread look almost like a crown. The depth and angle of the blade determines how much the pattern opens up, how defined are the lines and how much lift you get. I have scored different versions of this pattern - main difference being the number of petals in the initial center pattern - from 5 petals for star pattern, to 6 petals for snowflakes, to 8 or 12 for flower/dahlia/sunflower patterns. You can do 2 rings of petals or 4 - either closely nestled or widely apart. Matter of preference and skills.
Method and recipe:
This is a no autolyse bread, meaning I mixed water, flour and starter at once. The percentages below are called “bakers percentages” which literally means consider the total weight of your flour as 100% and everything else is a percentage of that total weight. So it helps to have kitchen scales when you bake bread 😊 .
97% @kingarthurbaking bread flour and 3% @arrowheadmills rye flour
90% water (lukewarm, not cold)
20% starter ( 100% hydration, mature).
Mix with a silicon spatula (click here • Tips- maintain your st... for tips on how to clean your spatula after mixing the dough or the starter)
Added 3% melted butter and 2.2% kosher salt 40min after starter, mixed by hand as always, started to incorporate slap and fold as I have been inclining more towards high hydration (this is 90%). Did 3 coil folds 1 hr apart. Shaped after about 9hrs proofing (the time starts after you add starter), covered, let it rest on the counter in the banneton for 45min, then sent to the fridge for 20 hours. If you are planning to do an elaborate score pattern, it helps to move the dough from the fridge to the freezer for 20-30 minutes right before scoring - especially if your kitchen is warm, It is easier to score a cold dough.
Preheat your cast iron dutch oven for 1hr at 500F, then lower to 430F to bake covered for 20 min, then remove the lid, lower temp to 400F and finished baking for 20 min. challengerbreadware.com/produ... You can also bake it in @lodgecastiron Dutch oven at 500F covered for 20 min and at 425F uncovered for 20 min. Lodge Pre-Seasoned Cast Iron Double Dutch Oven With Loop Handles - I bake on the lid and use the deep part as cover. www.amazon.com/dp/B000LEXR0K/... • •I use the UFO lame If you’d like to get started on scoring art on your loaves, you will need lame- a tool used by bakers - here is a link to what I use - you will get 10% off if you purchase through my link. wiremonkey.com/discount/C1Z5Y...
If you are just getting started, watch my tutorial on simple wheat husk pattern • Wheathusk breadscoring...
• #sourdough #breadscoring
Music used with permission -Copyright “Blue Future” by A. Stepanyan

[@neilmeadows8641]

You are an artist Mariam and deserving a far larger audience. Please don't stop creating, educating and entertaining.

[@MariamBakesatHome]

Kind of you to say that, Neil. Appreciate it.

[@meriemmazar]

So beautiful 🎉

[@MariamBakesatHome]

Thank you! 😊

[@philipvanderwaal6817]

What a beautiful decoration your voice is as the bread ❤

[@meccagivens1240]

This was a very helpful tutorial! Your bread is beautiful.

[@MariamBakesatHome]

Thank you for your kind comments . Happy baking

[@mrgreenbudz37]

Amazing video and tutorial. I have just recently gotten into baking sourdough bread and want to learn to add some nice designs to them. My next loaf is going to be getting some artwork.

[@MariamBakesatHome]

Glad it was helpful!

[@leslieshedd3244]

So soothing to watch! Eager to try on my next loaf!!

[@MariamBakesatHome]

Thank you -it is indeed therapeutic

[@kefahsabbah4081]

Thank you for sharing ❤amazing

[@madelinemadsen5858]

thank you for taking the time to post. Best tutorial so far.

[@MariamBakesatHome]

Glad it was helpful!

[@user-tc8oq4fo5h]

tank's Very much.❤ I was lookin for tutorial

[@sammytuck1111]

beautiful! what sort of flour do you use on your loaf before scoring, and about how much? my white rice flour has not been showing up

[@sandragonzalezcastro8734]

Es un trabajo muy hermoso!!! Gracias por el tutorial . Intentaré realizarlo!!! Bendiciones!!

[@lolajacomino6574]

Thank you, very interesting and pretty ❤️

[@MariamBakesatHome]

Thank you! Cheers!

[@user-xz4dg3on9y]

Мастеру-👍💖🌷

[@lauralove5347]

Where is the love it button? ❤🎉❤

[@MariamBakesatHome]

Thanks for the love 🙏🏻

[@fairyrelaxation]

Beautiful...do you free the the dough beforehand so it keeps its shape while scoring,?

[@MariamBakesatHome]

Hi, it depends. In warm summer months, if the pattern is elaborate, I would move the banneton, covered, from fridge to freezer for 15-20 min. But ordinarily, I dont