How to score a bread - detailed tutorial on scoring a pattern of radiating wheat husks

In this video I demonstrate how to score a radiating wheat husk pattern on your sourdough loaf. I use a basic lame I bought online- i purchased it with a handle- it’s a personal preference - there are many variations of the lame. The key quality is sharp razor. Before scoring the loaf, dust your bread with flour - this helps the pattern to stand out better after baking.
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The recipe
Variation on my master basic sourdough loaf, using @kingarthurbaking bread, whole wheat and all purpose flours and @bobsredmill spelt flour. Preheat the oven with your pan inside for about 45 min at 500F (they highest setting). I bake in my Lodge Dutch oven at 500F covered for 25 min and at 400F uncovered for 20 min.
Bread specs are:
65% bread flour
25% all purpose flour
5 % einkorn flour
5% whole wheat
80% hydration
20% Levain at peak.
2.2% salt. All hand mixed.
Day 1. Mix your levain and leave it overnight on the counter. This one was mixed at 1:2:2 but it’s a personal preference. I will do a video about mixing the loaf from scratch soon.
Day 2. Mix flour and water, cover and let it stay for 1-2 hrs (that’s up to your schedule). This stage helps speed up gluten development. Add your levain and mix until incorporated about 5 min. I mix by hand (wet your hands to prevent sticking) but you could use your stand mixer with dough hook attachment at lowest setting - “stir” . Once incorporated, cover and let it rest for 30 min. Add salt, mix again for 5 min - by hand or mixer on lowest setting. Then cover and let it rest for 1 hr. After that I do one stretch and fold, lamination and 3 coil folds separated by 45 min. Shaped directly and stored in a banneton after 8.5 of bulk proof -cold kitchen - final dough temp was 72F. Cold retard covered overnight 12-16 hours.
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...

[@016_]

I'm your 200th like!

[@MariamBakesatHome]

200 x thanks back at you 🙏🏻

[@tsk5493]

Amazing, I will try today at work 😃

[@MariamBakesatHome]

How did it turn out?

[@jennychan1110]

😍👍

[@VanMan89]

You are amazing 😍

[@MariamBakesatHome]

Thank you

[@nancygibson2659]

How is your rising process done. Do you let it rise and then refrigerate the dough? How long in the refrigerator. After scoring do you let it it rise again to get to room temperature before baking?

[@MariamBakesatHome]

Sorry, did not notice the question until now. Nancy, after I bulk proof on the counter (as I mention in the description of the video - I do stretches and coil folds to strengthen the dough at intervals) . About 1 hr after last coil fold, I shape the dough, let it stand on the counter inside the banneton, then cover and refrigerate (overnight) . Bake straight out of the fridge

[@roserussell6726]

Just discovered this channel can't wait to try a pattern but audio is so low can hardly hear!!

[@MariamBakesatHome]

Welcome to my channel - so glad you stopped by. Sorry for the audio, but this was one of the first videos I did, more recent ones the audio is louder as I grew more confident with experience :)

[@katalinaj3450]

Hello! Your bread is beautiful! May I ask a few questions here - 1) Can you make a tutorial how to make your bread? Its cos the bread seems firm for scoring given it is high hydration. 2) I could not create ears so is it due to angle that I score or did I not score deep enough? Your scoring creates both ears and no ears for flowering pattern. What is the difference in scoring. last, Please Speak much louder on your recording. It is very soft and veyr difficult to hear. Much appreciated!

[@MariamBakesatHome]

Dear Katalina, the dough firms up during the cold retardation stage. However, if you are having trouble with high hydration dough, you can move the dough (in the banneton and covered) into the freezer for 20-30 minutes. I do that even the score pattern is intricate and needs more than 10 minutes of work.

[@katalinaj3450]

@@MariamBakesatHome that’s a good trick. So that does not affect the oven spring then. 🙏

[@MariamBakesatHome]

@@katalinaj3450 if anything - it helps because the colder the dough, the more steam it generates in the Dutch oven :). Just don’t go over 35 min- I haven’t tried it

[@katalinaj3450]

@@MariamBakesatHome interesting but it makes sense. I just ordered a new Dutch oven. I have been trying to bake it w 2 trays of steam but didn’t work as well. Reason is I want to make a bastardized shape or Italian bread shape but it seems it will not open up w ears unless w Dutch oven

[@MariamBakesatHome]

@@katalinaj3450 it affects it positively - it helps create more steam in the oven