How to score leaves on sourdough bread - a complete tutorial

This sourdough bread was made using 80% white bread flour and 20% wholemeal flour, with 80% hydration.
Check our website for more sourdough techniques, recipes and our bakers' calculators:
sourdoughfever.com
A selection of the sourdough baking tools we recommend:
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Brod & Taylor - Folding Proofer & Slow Cooker
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Lodge LCC3 Cast Iron Combo Cooker 10.25” + Silicone Handle Holder
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Bulka Oval Banneton Bread Proofing Basket Wood Pulp, 11.4”
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*Disclaimer: This video or video description contains affiliate links. That means that we are awarded a small commission for purchases made through them, at no extra cost to you.
#sourdough #sourdoughbread #bread #homemadebread #breadscoring

[@kahwana1604]

This video is so enjoyable and wow to the finished loaf! Beautifully created.

[@sourdoughfever]

Thank you so much! Very kind of you to say 🙏

[@alisrt6128]

I wish i could learn this bread 😍😍😍my greeting from tunisia

[@gsd7421]

PERFECTION!! Bravo!

[@sourdoughfever]

Thank you very much ☺️

[@lexilooloo7873]

work of art!❤

[@sourdoughfever]

Thank you, so kind of you to say ☺️

[@meisievannancy]

Work of art.

[@sourdoughfever]

You’re very kind, thank you so much 😊

[@meisievannancy]

@@sourdoughfever I mean it. That is serious skill.

[@geminifox475]

Absolutely amazing ❤

[@sourdoughfever]

Thank you so much 💛

[@geminifox475]

@@sourdoughfever of course 😊

[@susanneschauf7417]

Beautiful ❤

[@sourdoughfever]

Thank you so much 😊🙏

[@newrevolution3838]

Beautiful Art Keep it up 👍 and to me it looks like Marijane giving hug to the bread saying I ❤ You 😂

[@sourdoughfever]

Haha, you have imagination ☺️

[@stevedimartino683]

Very nice and very artistic

[@sourdoughfever]

Thank you so much 😊

[@silviafarcas9874]

You are the best

[@sourdoughfever]

You’re very kind, thank you 🙏

[@user-se9kc3yc2k]

ВАУ! Яка шикарна хлібина.👍🌝

[@sourdoughfever]

Thank you 🙏☺️

[@serega636]

Какой великолепный рисунок !!!👍👍

[@sourdoughfever]

Thank you ☺️

[@user-ep4nn7vq6y]

Восхищение ❤

[@sourdoughfever]

Thank you 🙏

[@Scorpion-cb1sh]

Прекрасный хлеб. Спасибо большое ❤

[@sourdoughfever]

Thank you very much 🙏

[@seamus6994]

Awesome! Liked and already Subbed....

[@sourdoughfever]

Thank you. Great to hear 💕💕

[@alundavies2002]

Hell fucking yeah. Up vote, like, the whole 9 yards. Great video

[@sourdoughfever]

Thank you

[@Ambers.cooking]

Super 😍😍😍

[@sourdoughfever]

Thank you ☺️

[@user-xz4dg3on9y]

Браво 👍💖

[@sourdoughfever]

😊💜

[@paulychannel7914]

Nice vid....as a " commercial " sourdough baker in a micro bakery I would not even attempt this type of scoring on my bread.....obviously it would take too long to get 36 loaves in the oven.... nice to see the attention to detail however !

[@sourdoughfever]

Thank you for your kind comment. Yes, understandably not really feasible to do it with so many loaves. I usually have 3 in a batch, so that’s doable ☺️

[@paulychannel7914]

& keep on doing that, coz it's very good !@@sourdoughfever

[@sourdoughfever]

You're very kind, thank you @@paulychannel7914

[@szepcicerke]

Jaj!!!! Pedig milyen finom a friss kenyér pirosbarna ropogós héja.

[@sourdoughfever]

Thank you 🙏

[@789Eliane]

❤❤❤

[@alexandrasugayamarossato8661]

❤❤❤❤❤

[@geniuspharmacist]

I've heard about food stylists. This guy invented the "Bread stylist". 😉🤫♥️

[@sourdoughfever]

This girl you mean 😉

[@geniuspharmacist]

@@sourdoughfever oops.... Sorry.... I didn't notice.... I guess the TV was on "mute" and I need new glasses. 🫢🤔🤫

[@Larisa32.]

Супер! Молодчинка! Где же мне взять такие формы для расстойки хлеба? У нас таких нет

[@sourdoughfever]

Очень приятно ☺️ форма на Амазон amzn.to/46VYplh

[@Vanilla-zq4ov]

Я делаю расстойку в овальной хлебнице. Кладу хб салфетку в хлебницу и туда тесто, сверху накрываю тоже салфеткой хб. Потом аккуратно переложить на пергамент и выкладываю в глубокую сковородку. Делаю также рисунки и выпекаю. Получается отлично и красиво.

[@sourdoughfever]

@@Vanilla-zq4ovthat will also work, yes! ☺️

[@0unsure]

Great vid! btw, what's the name of the tool that you used to dust off flour in 0:17

[@sourdoughfever]

Thank you! That’s a pastry brush ☺️

[@XenaKai]

What kind of flour did you put on the loaf after you brushed off the flour that was there ?

[@sourdoughfever]

I'm using rice flour on top ☺️

[@taleaviscarra6203]

How do you get your dough to be firm enough to handle the scoring? Mine always starts to fall or pre-cracks on its own, loses shape or won’t “cut”. It tried cold proofing, I don’t understand how you get the dough to work so well? Please share any tips. My bread when done is gorgeous and the crumb is nearly perfect every time.

[@sourdoughfever]

Take a look at my article 9 tips to improve your scoring on our website. Here’s the direct link sourdoughfever.com/how-to/sourdough-art-9-tips-to-improve-your-scoring

[@Olga_knjaginja_rzn]

У меня та же проблема, но статья только на одном языке и нет автоперевода 😭

[@princesse523]

Waouh ! ❤ What is this tool you are using at minute 0:25 to spread flour on the bread please ?

[@sourdoughfever]

This is a tea infuser that I use to dust with flour ☺️

[@princesse523]

@@sourdoughfever Many Many thank ! ❤️💐

[@Emma-my5hc]

As always 👍🙏❤️❤️❤️🇺🇦

[@sourdoughfever]

❣️❣️

[@SMacXoXo]

How do you get your loaves so firm though? Mine just shloop on the counter but yours stands tall!!

[@sourdoughfever]

It really depends on the shaping, hydration, flour used and how strong your dough is after proofing. Also, the dough needs to be cold, after overnight cold proof. And I tend to pop in the freezer for 30min before scoring ☺️

[@Rosa-dz8fw]

👍👏👌❤️❤️❤️

[@domenicdigirolamo9199]

Is it better to put your proofed bread in the freezer while heating the oven or simply to cook it at 490 for 7 minutes before scoring the bread as suggested?.

[@sourdoughfever]

I’d put it in the freezer while preheating the oven and then score just before baking. You can then add an additional score 7min into baking

[@rosileneduarte7057]

Qual o nome dessa redinha preta q serve pra tranferir o pão de lugar ????

[@sourdoughfever]

It’s a bread mat, if you want to purchase it with a 10% discount, visit our website’s store at sourdoughfever.com

[@koristolzman2387]

What bread basket are you using? How many grams of dough is that? Thank you.

[@sourdoughfever]

I’m using a wood pulp basket, which can be purchased with a 10% discount via our store sourdoughfever.com/store The dough weight is 800g ☺️

[@user-vo2uv6tn4k]

Здравствуйте ,подскажите сеточка под хлеб как называется ? И можно несколько рецептов восхитительного хлеба 🔥🔥🔥🔥🔥🙏🙏🙏🙏🥰🥰🥰

[@sourdoughfever]

The bread mat is available to purchase via our website’s store at sourdoughfever.com. You can also find the basic bread recipes there. More in my IG channel. ☺️

[@sourdoughfever]

Here’s the direct link to the recipe sourdoughfever.com/all-recipes/basic-sourdough-recipe And the link to our store sourdoughfever.com/store

[@user-li4di8nk6j]

Это сеточка наверно не для нас (

[@user-vo2uv6tn4k]

@@user-li4di8nk6j да у нас такой нет ,но я точно знаю что у нас все будет 🔥🔥🔥

[@user-ml8ku9zq6e]

🤙🍍🏝 1:44

[@ceceliabeck8967]

Are yoou scoring on cold dough?

[@sourdoughfever]

Yes! I freeze my dough for about 30-45min before scoring. This helps the dough firm up, which makes scoring easier ☺️

[@user-yp7pu9bg2x]

Благодарю за рецепт. Сделала всё строго по вашей пропорции. Тесто получилось более жидкое, сформовать как у вас не получилось. Брожение 2часа, расстойка была 1час 20мин. Похоже мало, или влажность теста 50% - верх лопнул. Но пропекся и нам на вкус понравился. На днях попробую чуть меньше воды в тесто. За 40 мин. у меня тесто так не поднимается.

[@sourdoughfever]

That’s nice you have tried it! If the dough is too wet, you may need to use more flour next time. It really depends on the flour you use - how much protein content it has. Fermentation will depend on your kitchen temperature and may be different at different times of the year, different for each flour used and the water content. Experiment until you get the result you were after. Happy baking ☺️

[@user-mk4zb5ml1k]

Хлеб выпекаю на закваске, с добавлением цельнозерновой муки, получается пышным , вкусным , а надрезы не раскрываются при выпечке, не получается у меня рисунок на хлебе к сожалению

[@sourdoughfever]

There might be several reasons. You may need more steam in your oven, your bread might be over or under proofed. Or perhaps your starter is not strong enough. Hard to say without seeing your bakes. Have a look at our website for some more troubleshooting at sourdoughfever.com

[@user-mu2qr2kx8h]

Скажите пожалуйста где купить такой коврик ?

[@sourdoughfever]

Truly I can’t remember ☺️

[@2023vvv]

А чем вы его посыпали после муки??????

[@sourdoughfever]

Да, посыпала рисовую муку ☺️

[@user-li4di8nk6j]

Надрезы эти конечно красиво нооо это жесткая сухая корка не стоит так делать

[@modo2213]

But why?

[@Emma-lv4ds]

😍👍🏻🙏❤️❤️❤️🇺🇦

[@sourdoughfever]

❣️❣️

[@dancewg]

God loves ya❤ [3] Those who are wise will shine as bright as the sky, and those who lead many to righteousness will shine like the stars forever. ‭Daniel 12:3 Bible

[@-irena]

Выглядит как деревянный 😂

[@handanozergene6641]

Guzel ama gereksiz

[@klarabarunovic9841]

This must be the most annoying tuttorial I've ever watched...

[@user-xz4dg3on9y]

❤❤❤