How score sourdough using a stencil

[@cindysquirrelloffgrid9514]

beautiful

[@LittleRiverKitchen]

Thank you 😊

[@dari_8896]

Hello Sharon! I wanted to ask, whether you have held your sourdough in the freezer before scoring and if so, for how long? I'm asking, because it looks quite tight and when scored, it holds it's shape really nice.

[@LittleRiverKitchen]

Hi Dari, this one has had it's final proof in the fridge overnight so the dough is still cold. If I had left it at room temperature to proof I would pop it in the freezer for no more than 1/2 an hour before scoring. Hope that helps, Sharon

[@dari_8896]

Yes, thank you Sharon! I was asking about this because, however, i hold my dough in the fridge overnight too, before scoring i put it for 1h in the freezer and yet, my dough spreds a bit after being scored. I guess it has something to do with the gluten structutre. It might not be that well developed...

[@LittleRiverKitchen]

@@dari_8896 Hi Dari, sorry I didn't see that you had commented again. Does your dough spread as soon as you turn it out onto the bench before you score it? When you bake your bread, what happens. Does it rise well or stay flat? If it spreads before you have scored it, it usually means your dough has overproved, or you haven't build enough tension in the dough when shaping before you popped it in the banneton. When you shape your dough, it needs to be sitting up and holding its shape before you do the final prove. If it won't hold it's shape even after a few goes, its either overproved in the bulk fermentation phase, or you need to develop the gluten more with the stretch and folds. Hope this helps. Sharon 😊