Instagram sourdough bread 5-minute score! Does it work? | Foodgeek

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So recently, there have been videos on Instagram where people bake their sourdough bread for 5 minutes, and then they score. I wanted to see if it's worth using the technique.
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#ExperimentTime #Instagram #Scoring

[@Foodgeek]

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[@Rye_d_baker]

Actually, the 5 minutes scoring, you need to do scoring as usual before baking, but after 5 minutes from baking, you just need to expand the cut between crust and bread and continue baking. It gives more rise, more score open. I use this method several times and works well.

[@Kyuriza]

There are multiple techniques to the 5 minute score and they are named the same exact thing, confusingly. What you’re describing, I’d call more specifically a 5 minute “expansion” score. Expanding the score you did at the beginning.

[@Rye_d_baker]

@@Kyurizaexactly, thanks for the clarification

[@LizetteFlows]

Interesting... When I do the 5 min, my loaves have a much greater oven spring. However, I score the loaf and re-score after 5 min. Using this technique has been a game changer for me.

[@arabesquewhyisthistakennow]

idk, in many videos that i watched with 5 min scoring, they actually scored the dough before, and score it again at the same place deepening the cut

[@oferheijmans1765]

It's a technique used to save overproofed dough. If you score overproofed dough it flattens immediately. If you instead do the 5 minute score, it will set a bit and this will flatten less when scoring. If the dough is fermented correctly and handled correctly there's no need for this technique.

[@annea2998]

It’s really more for the decorative scoring more than anything else. You score it before baking, then, 7 minutes into baking you go over the score again.

[@faytong4670]

Thank you! I learned something…never heard of this!

[@dimsumthinking]

As others have noted that's not the 5 minute scoring technique. I've had great success with it and you can clearly see the additional rise you get from the additional scoring. After 5 minutes I rescore the top of the opened cut nearly parallel with the base and rescore the bottom nearly perpendicular. You can see additional opening up though the different coloration makes it easy to see that you've scored a second time.

[@raynichol8959]

I score before putting the bread into the cloche, then, around five or six minutes, when the dough is crusting over, I score again from end to end at an angle, and the bread starts to open up more, like a clam. Seems to work each time for me. I’ve never been very good at scoring, so this method is really helpful.

[@juancarlosfletes6152]

Good test !! Thanks all of you for sharing

[@melloman8210]

I use this every time. Love it! 🤘🏻

[@_Obi-Wan_Kenobi_]

Nice to see someone finally make a video about this. After all confidence and a quick cut is most important for scoring imo. I recommend practicing with a proofed batard to see what works best for high hydration doughs. Letting bulk ferment in a banneton to practice scoring is definitely a key tip!

[@Bee-of5xz]

Hi Sune! We enjoyed the experiments you do. Thank you! I agree with your subscriber in regarding to scoring after it’s been in the hot oven. I have habit of burning my frequently while baking🙁

[@user-kd3gw1ti5v]

The second score works best for me when I add the hot water/steam after the 5 minute second score. This prevents heat loss when the oven and Dutch oven is opened and closed after 5 minutes.

[@primelegacy695]

Thats quite a bit of flex for the hardest working oven rack

[@mattmallecoccio8378]

I loved the Ferris Beuhler ending

[@brennan353]

My favorite comedy, funny to the very end :-)

[@SteveSmith-gh2yh]

I use a baking steel and add steam to my oven. No DO. I score before going in and again at about 3 minutes. It does give a more open bread.

[@notahotshot]

Based on the comments it looks like you should have done three loaves. 1) score as normal. 2) score after five minute bake. 3) score as normal, then re-score after five minute bake.

[@joannestretch]

from what ive learned is that its 8-10 min scoring and it's done mostly to do fancy scoring, very decorative scoring.....

[@cheryljunkin3531]

Haha! Loved the Ferris Bueller ending!!

[@misterdubity3073]

Maybe a case for a clear cover or no cover and do the "5 min" score whenever the oven spring is fairly high. If with no cover, then could do much faster, probably while still in the oven, though likelihood of getting burned would be higher.

[@faigee3493]

Why not just pull the rack out a bit To, avoid burning yourself.

[@SandiHooper]

I found the arrows you added helpful. As to the method-I think scoring with a razor blade in a screaming hot loaf a little intimidating, but I get the appeal: it would be like popping a balloon at the key moment before it bursts. And I liked the video clip of Bueller at the end. 😃Sune-Have you tried using the “old dough” as your starter yet? It’s supposed to entirely eliminate the need to maintain starter. I can’t understand using a piece of dough from previous bakes because it has salt in it.

[@alinebrandao3574]

I use the 5 minute scoring in all my breads, but I don't use a dutch oven since I bake multiple breads at once. I believe using the challenger kinda makes the 5 minute scoring worse 😅 I use a pan with water on the bottom of the oven, and the 5 minute scoring was a game changer, yielding amazing ears and oven spring every time.

[@wagnergp99]

Aline. Olá. Vi pelo nome q é brasileira. Aline, gostaria mto de não depender das minhas panelas de ferro. Faço dois pães cada vez, vi q coloca uma panela com água no fundo, pergunto: seu forno tem ventoinha? O meu tem e não consigo desliga-la separadamente. Tenho receio de tentar e o vapor sair todo.

[@alinebrandao3574]

@@wagnergp99 sim, o meu forno é um turbo da progas. Na primeira fase, 220°, uso uma assadeira com água no fundo. Coloco os pães e faço o corte após 5 minutos, ficam mais 15 minutos com a assadeira. Depois a 190° sem a assadeira por mais 15 minutos.

[@rosabelledesantagert7907]

It worked for me, couldn't score my dough that was too "wet" so i scored it after few minutes in the hoven.

[@marteangeloreyes]

That shirt, Sir is 🔥.

[@Foodgeek]

Yeah, and it's really holding up well after 37 years 🤣

[@chrystaltemple4818]

My bread rises just fine without doing this. Btw, love the shirt Sune! You’re dating yourself! This was my favorite movie when I was in high school.

[@vrobaldo]

Dear Sunu! I need advice from a Master sourdough maker!! I have heard about the angle a loaf should be scored a thousand times. However, nobody tells you HOW DEEP are you supposed to cut? My sourdough rises beautifully, tastes great, but I can never get much of an ear when baking it. I must say, I don't score deeply at all, not even 1/4". Can you please tell me how deep I should go? Thanks in advance and a great day to you!!

[@karenib1669]

Where can I buy the black plastic bowl with lid that you use to mix your bread in?

[@thecleverclogsblog4385]

It's the Margrete bowl from Rosti. It comes in different colours and sizes. Lids sold separately. They are sold primarily in Scandinavia, I believe.

[@jamesepace]

My dog is named Ferris. He's a trouble maker.

[@Foodgeek]

Just like Ferris Bueller ;)

[@HenrikOssipoff]

As others have pointed out, this 5 min score was very different from the 5 min scores I've seen. They score once from cold like your control (although not a very deep score), and then make another deeper score after 5 minutes. Follow-up video? ;)

[@iainjames03]

My one worry when you do your experiments by baking two loaves from the same batch of dough is that the second dough will have proved for longer than the first one. Though I'm guessing the 'super cool fridge' will minimise that variability, so long as you take the second dough out for the same amount of time as the first one is out before it's baked

[@Foodgeek]

It's the fridge until 10 seconds before you see then on screen. Sometimes I have them in the fridge 18 hours, sometimes 36. Still the same amount of spring 😊

[@GerryScullion]

What are you spraying inside the cambro?

[@Foodgeek]

Baking spray 😊

[@GerryScullion]

@@Foodgeek Thanks! I'll get myself some :-)

[@Foodgeek]

@@GerryScullion No more fighting to get the dough out 🤣

[@simplybeautifulsourdough8920]

This is new to me and not what I thought you would do. I thought you would score both before baking, then take the experiment out and re-score along the initial score line. (Now my comment on IG will make sense if you saw it.)

[@Foodgeek]

I saw both on IG, but I might make a follow up video where I try expanding the score :)

[@faigee3493]

Sounds like scoring it a second time. Would make sense or as well not taking it out of the oven to do the score . I feel like Taking it completely out of the oven would make it fall a bit like it would with a cake.

[@mattymattffs]

I would've thought it just releases the steam

[@timtyndall4025]

It seems to me, the spring starts, then you’re releasing the pressure. Like blowing up a balloon, but not holding it closed while getting a new breath. Maybe, after 10 mins, the crumb will be set enough to hold up. 🤷. I’d definitely make sure the gluten is well developed. If weak, the unscored dough might blow early.

[@chrystaltemple4818]

I thought this was supposed to be a double score. Score, bake for a bit, score again. I’ve never seen it done this way.

[@claudiar.4815]

Glad to see that I’m not alone that this failed for me.

[@nataliaprokhorova8714]

Maybe this makes sense if there is more than one score. And you want one of them to open more than the other.Need to try. And some make scoring after 7 minutes...

[@RidgeWalletYT]

Team Damascus 💯

[@tanyaerskine7657]

Yes you can.

[@SenorCinema]

control looks better

[@mattmallecoccio8378]

Sune, idk if you have heard of this shortcut to an active sourdough starter, but I read an article in a blog about using 1/4 tsp. of yeast with the 50 grams of flour and 50 grams of water. What you do next is you let it sit overnight and then feed it as normal. It's more like a poolish, but it is really just a jumpstarter for the future. You feed it unlike a poolish, so idk. Let me know your opinion on this, please, Sune. It made a delicious bread with a perfect open crumb.

[@jvallas]

3 you forgot to do it. 🙃

[@Foodgeek]

🤣 I guess that's good to know it's possible 😆

[@HungryShots]

You've got the method wrong. No wonder you do not see a result. It is a powerful trick. Try it again scoring also before baking and do the second scoring after the 5-7 mins of baking.