I DID NOT Score My Sourdough And The Results Were SHOCKING!

[@aaronjahnke8951]

Love your new intro!

[@baked-with-bry]

I really appreciate that, thank you! And thanks for watching! 😁

[@coconutshrimp56]

Scoring has been something I have done with all of my loaves since I started learning how to make them. I cant say I have ever tried doing this so this was very interesting to me. The unscored loaves you have dont look that great but I do kind of like the shape of the crumb, its kind of a good shape for sandwiches. Kind of reminds me of what you might see sliced up in a grocery store or something.

[@baked-with-bry]

That’s a pretty intriguing insight. Next time I hit up the grocery store I will have to check that out! Glad I was able to show you something you haven’t done before. Thanks for watching!

[@verone272]

Wow the unscored have such a medieval bread look 😍

[@baked-with-bry]

Hahahaha, that’s a great way to describe it. Thanks for watching! 😊

[@wonderwoman8208]

Well when I first started making sourdough bread I accidentally did just that ...FORGOT to score my bread.🙄 The same happened to me with separated/burst spots. I now incorporate a check list on top of my counter ensuring that I meet all steps in the process. Thanks enjoyed your video.

[@baked-with-bry]

It definitely happens sometimes, haha! That is really smart to have a check list. It can be easy to forget steps, especially if you are unexpectedly busy! Thanks for watching!

[@ferouihamza]

nice video man!! I just put my dough to rest so I can bake it in the morning, then your video was recommended

[@baked-with-bry]

Thanks so much! I hope you enjoy your loaf tomorrow morning. Don’t forget to score it 😉 haha

[@pajones02]

What do you do with all your experimental breads? Do you have a family that loves your bread? I am a widow with some friends (church friends or neighbors) who sometimes buy mine but otherwise I have to eat it and/or share it like at church, or mail loaves as gifts (pricey and it takes forever!). I do experiment quite a bit, but now for March I am experimenting with resting. Also, have you ever used Bob's Red Mill Artisan Bread Flour? It tastes better than KABF imho and it makes a very powerful dough. Also I use 73 to 76 percent hydration with BRMABF and whatever other grains I include.

[@baked-with-bry]

I am lucky in that my friends and family love bread and so I never have a shortage of people to offload my products too, haha! In this case I ended up slicing these up into toaster size pieces and put them in a ziploc and into my chest freezer! I usually get King Arthur’s because I can buy it in bulk at Costco. I have heard good things about Bob’s red mill artisan bread flour. I will buy some next time I go to the grocery store! Thanks for the recommendation and thank you for watching! 😁

[@catmaaske1908]

What size baskets are you using?

[@baked-with-bry]

These are 11-Inch Bâtard Banneton from Challenger Breadware

[@ClarkRahman]

As a midwesterner, I appreciate your vowel pronunciation

[@baked-with-bry]

Hahahaha, you betcha Clark! Thanks!

[@LindaH69]

Scoring does make a big difference.

[@baked-with-bry]

I totally agree Linda! Thanks for watching

[@_stealth_y]

You need to proof them to 100% instead of ¾ (at least doubled in size). That way it will still have maximum volume and not crack open how it decides to. You need to be way more careful when handling it though.

[@baked-with-bry]

This is a great tip! It seems like there could be some good use cases for unscored bread. I was actually really liking the overall shape of each slice. It was great for sandwiches.

[@_stealth_y]

@@baked-with-bry sometimes the „official“ baking knowledge isn’t that bad after all ;)

[@katepenner1765]

Mine doesn’t want to have that ear 😫 rises but I’m not sure what I’m doing wrong lol

[@baked-with-bry]

Hey, thanks for watching. Assuming you did everything else right, the biggest culprit I have found for lack of ovenspring is temp. Are you using a dutch oven? If so, try letting it preheat for a while longer before putting your dough in it. I let my bread pan/dutch oven preheat for 45-1hr before putting my dough in it. Also check the temp youre cooking at. I do 450 degrees farenheit for 30 minutes covered, and 5-10 minutes uncovered.

[@katepenner1765]

@@baked-with-bry so apparently my problem was I had put ice into my Dutch oven.

[@baked-with-bry]

Interesting! So maybe the ice cubes were dropping the temperature a little too much? I am glad you got it figured out! Are you noticing a much better ear now after the change? Thanks for coming back with an update on this!

[@Barbaracoyle]

Hello new viewer

[@baked-with-bry]

Hello! So glad you’re here! Thanks for watching!

[@Kaëlanii]

id like u to score my bread