Scoring Sourdough Bread in the Bakery with Emerald | Proof Bread

Sourdough bread scoring techniques and tips from Emerald, our resident bread artist at Proof.
» Invest in Proof mainvest.com/b/proof-bread-51...
» Shop WireMonkey lames: wiremonkey.com/discount/C1Z5Y...
» Subscribe for our latest videos: / @proofbread
» Follow us on social:
/ proofbread
/ proofartisanbread
/ proofbread
» Proof Bread is a modern throwback to a way of life that values small-scale craftsmanship, local community, and creativity. We are a small group of passionate bakers working in our garage (thanks to cottage laws) which has been converted into a micro-bakery. Everything we bake is made by hand, from the best local ingredients, with no short cuts.
#sourdough #artisanbread #microbakery

[@oceanmatrix7457]

Fun fact: scoring patterns were used in communal ovens so a person/family could identify which bread was theirs.

[@juliejames917]

Oh thanks for sharing this. Neat info. I have wondered why this is done.

[@natanelarnson]

"It's supposed to be a visual representation of all the work that everyone else does, before it reaches me." That made me tear up, so beautiful.

[@scottlatendresse5341]

I'm addicted to these videos. I love the stream of consciousness information by both Jon and Emerald "The Bread Artist" here on this video. Kudos to your camera operator....please give credit to whoever it is; they do a great job seamlessly following you around in the work area. Thanks again for great videos..

[@thegemthecolor]

oh hey, that's me! let me know if you have any questions for me about bread scoring. should i get the chance to make another video, i'll try to answer them! edit: some of my stencils used in this video are available to purchase through proof’s website! proofbread.com/collections/shippable-goods you can keep up with what i’m scoring in the bakery on my instagram: instagram.com/thegemthecolor

[@pni5ewz]

Emerald, thank you!

[@jorgeiniguez3392]

🙂 🙂 gracias

[@johnsorrentino6630]

Thank you Emerald!

[@lyricessence]

It's such a joy to watch and listen to you explain your work. It makes the bread even more special!

[@mattevans-koch9353]

I clicked on this channel on Tuesday of this week (9/15/2020) and binge watched all of the episodes. This team of people have taught me more about bread in general than I thought I would ever need to know to bake the occasional loaf. Now I look at what I baked earlier this week and wonder if I should pretend that it came from the store and start to make real bread. What an extraordinary community of individuals. Thank you Emerald for showing the art of making real bread beautiful as well as healthy.

[@IridescentJen]

i'm not even two minutes in and must say how much i appreciate the professional videography here. having a good mic makes SUCH a difference than just using the camera, thank you for that. it's a pro-level channel you've created! also, how did y'all just happen to be such good teachers & speakers? what a team! ok, back to the video...

[@cachi-7878]

Iridescent Jen Yes, I was thinking the same thing as she went into the cooler and thought we wouldn’t hear her well but turns out she either had a mic on her or the cameraman’s mic caught every word no problem. Great job on the videography!

[@joaoaurelio1534]

My thoughts😅. As a stutter. Just cabt relate. Shes controlling orders like its nothing and talking at ease damn...

[@RogerCarelli]

I had the same feeling. How does everyone in this bakery speakes continuasly for more than one hour? What a team they are!

[@lyricessence]

@@RogerCarelli Yes, especially given that on a normal work day, they are probably mostly working independently.

[@user-vg2lp1fd6z]

Air pods?

[@GiuseppePipia]

The scoring on the olive loaves is pretty common here in Italy for any kind of dough that has to ferment. It is done as a way to request blessing from God to the dough! Coolest channel ever!

[@thegemthecolor]

Giuseppe Pipia how cool! i love that. thanks for sharing.

[@Kayavod]

That's nice :D

[@galenfrank-bishop1257]

I work as a bread baker and I am having serous oven envy...

[@1bacq1]

I watched you handling the sourdough bread before baking and scoring it. Your teaching helped me tremendously when I baked my loaves this morning. For the first time ever they came out perfectly. Thank you.

[@thegemthecolor]

that makes me so happy to hear! i’m so glad i could help you out!

[@scottallen7268]

I love that Emerald said her job is to show the beauty of what everyone else did inside the loaf, but on the outside! Then she dumped a mound of flour on the stencil. Hahahaha! Just GREAT everyone! Love her attitude!

[@janbaert5264]

You are pretty hard to yourself when scoring the results. You are a champion.

[@kd-yd5pk]

As someone who is just learning about making bread, your information is so important and I am taking it all in. I have just bought a lame, and will really think about what you have spoken about. Thank you so much for the enjoyable and informative information!!!

[@rickgermain7802]

A baker, an artist and an outstanding human. Emerald really *is* a gem!

[@Mario-qk9gc]

I've been baking bread for 35 or more years passion baby.. you are doing amazing things there. A labor of love thank you.

[@myverynow]

wow, you rock man software engineer here, when i build things, so you know, in perfect analogy, attention to detail, premeditation (planing) and care are all identical. lucky guys, your neighbors!!! be blessed in what you do keep up the fantastic work sir!!!

[@jeannegennaro4482]

HOLY COW....... JUST seeing you "flip" to the other side of the razor blade was worth watching!! 👍

[@danpettersson4671]

First time I'm watching any of your videos. I didn't think that bread would keep my interest, but this has been a relaxing, informative and entertaining hour. Thank you for the entertainment and information.

[@lenkastepan6166]

Nice job Emerald! You are a true artist, amazing job and I know the scoring is not easy. Every time you pull out a loaf I just want to bite into the crust, yum!

[@krpkensrandompodcast]

Wow! I learned so much about scoring from this video. Thank you Emerald.

[@hollyd1208]

I love the Proof videos! Have learned so much!...but this is my absolute favorite! Emerald is amazing to watch! I love how in all the videos the loaves are gently caressed and softly rubbed with flour! ❤ I mostly make no knead and challah but am inspired to try some sour dough now!

[@CP-od7tr]

I have not seen a single loaf that I would not be happy with! Do what you do! You rock! I would be more than happy with what you put out.

[@gustavobio]

Is eloquence a requirement to land a job at this bakery? Everyone seems to have very clear thoughts about the craft. Needless to say I love all the videos you post. Please keep them coming!

[@trashcat3000]

They're professionals

[@saritavenkatapathynaidu9533]

As the best friend of the baker featured here, I do have to attest to her eloquence and charisma :)

[@lilliamsaynomore]

Professional intelligent people.

[@davidcohen7066]

Y

[@jmwilson6792]

@@saritavenkatapathynaidu9533 Is she single?

[@alsautner1732]

I am a sour dough baker. Your bread looks very good.

[@Mario-qk9gc]

Oh my they are offering the details great for those that are looking to make 🍞. Great stuff

[@damiensampson7323]

People buying your bread wouldn't be buying it if they thought your scoring artwork wasn't up to standards, If they thought that they would not buy it. Personally, I just love the way they turn out, all of them. They are unique and probably the tastiest eating around. I would love to be eating any of your baked goods. I just dream of olive oil or salmon and light cheese and I would be on cloud nine. I love watching your videos. I think I can smell the dough baking at times.

[@declandiggin4399]

I'm done with Netflix this is my new favourite program. I have learnt so much!

[@katiemcdavid4124]

Baguettes ( my favorite). Ever Try laying them on parchment and use a Large peel to reload them? It saved my breads shape for sure.

[@bomipatell5531]

Great job Emrald, you truly are an inspiration to the baker community.

[@RicardoRochaBaker]

Emerald is amazing! Always pleasant to see all Proof Bread videos! Beautiful history and respect of bread history!

[@bonnied72]

I love this video so much & also that you seem to be in a great, supportive work environment. That isn't always easy to find.

[@apaheus]

I am a convert and will now start praying to the bread gods when I start my bake. Emerald...an appropriate name. 👍👌

[@Allenzo04]

these long videos are so chill... Im watching every minute of these!

[@kornfedboy]

This is my favorite youtube channel! I learn something new, some new detail every time I watch or re-watch a video.

[@hazelsena2573]

You guys are the best!! Simple, straight forward. There’s no need of major editing what so ever. keep it up!

[@ginakelley749]

I love baking my own bread and learning to improve on it!

[@HansWeberHimself]

And of course she is a goddess. Could have said gem, but that’s too obvious, no? Great eloquence, humility, humanity. I feel connected and appreciative.

[@saritavenkatapathynaidu9533]

Definitely a Goddess! The kind of goddess that makes other beings feel just as deified!

[@corcoranperformancehorses4329]

Loaf your sense of humor. Very good video!

[@danielamoran6817]

Emerald you are an artist. I Hope to see more of your work in these videos.

[@johnsorrentino6630]

This is so therapeutic to watch after baking / scoring loaves at home. 😌

[@btworrel]

Beast in the kitchen.

[@rahmatmafakheri]

Thank you, Emerald!

[@isabelladavis1363]

Emerald these are delightfully creative,I have learned so much! So well explained and executed,thank you so much for your time and expertise! You have such a gentle touch!

[@junichikozawa7731]

The bread can smell your fears...Brilliant!

[@TheBradtri]

Gently tap the side of your sifter to more lightly distribute the rice flour. Thanks for the video!!

[@menace46]

So cool! Thanks Emerald for sharing all of this 🥰

[@jakubkuik10]

So much value.... so natural... I love those bread-talks :) keep it up!

[@wufflemann]

So beautiful! Thank you for your explanations of things. I am new to sourdough baking and finally obtained a nice ear, then last week’s loaf nope. I now won’t beat myself up. It still tasted delicious and demolished it!

[@kyl86]

Best i have ever seen. Simply YUMMY

[@karpetech]

Love to watching you score and bake. You are an artist.

[@selfscience]

The drawings are incredible.

[@tomvanwirt3880]

She does great working and discussing the subject ! Definately a great multi-tasker !

[@HeyAmandaBrown]

I wanted to see how those cats turned out! 😂 Very informative video on scoring. I’ve got to get practicing to be as skilled as her! She’s such a pro. 😃

[@soniacosgrove]

I was glued to the screen the whole time! What a fabulous video and so informative. Really appreciate your nuggets of wisdom...I learned a lot today.

[@lindasummer2343]

Same here. I am a home baker who sells a few loaves at my local farmers market and have been watching for this kind of video. Thanks, Emerald, for sharing your knowledge and wisdom. You should start your own side hustle with those bread stencils.

[@Its1a2date]

You're an artist. I envy you.

[@navigator902]

Very cool, I learn so much from these vlogs. Thank you, time to donate

[@adamwillford3040]

Why am I watching this? I dont even bake bread I only eat it.Well done Proof

[@dotvrai]

What a wonderful video! Thank you for taking the time

[@GeorgeCampbell1964]

WOW! I learned a lot today!!

[@susanhillis5952]

I love all of the team members I’ve seen so far

[@JohnHumkey]

"The bread can smell your fear." -- Many people can "do", or "talk about", you (and is John the first guy I heard on Proof?) the two of you have an incredibly rich "running commentary" of being able to do both at the same time. It's equally informative and just fun to listen to.

[@jorgeiniguez3392]

Ustedes si que son artistas, los felicito me encanta la manera con la que tratan cada pan, con mucho cariño, les mando saludos desde Tijuana México 👏 👏 👏

[@robertdewalt8711]

Thank you very much for showing how you score bread. I am doing a test run on deli rye bread this week and now I know how to improve my scoring. Thank you again for sharing about angle to use.

[@abbotsforddance2375]

Learned so much. Thank u

[@David-go4ot]

"the bread can smell your fear" hahaha so true

[@litabelaqua]

What a fascinating watch! This was so interesting to watch and listen to, I really enjoyed this episode. It has made me a bit miserable though realising that my own sourdough will never be such a work of art. I could listen to Emerald talk all day.

[@sloanfestge8801]

Emerald is a beastttt

[@sloanfestge8801]

just realized the vid is an hour, boy i love this channel

[@PhatTrumpet2]

Is this Emerald's first feature video? She did a fantastic job!

[@suzysewsnv4445]

Great video!! Loved watching you work 🌸🌼🌺

[@johnnybouvier3133]

Dang, I’m sorry for being sappy on all of these videos, but you guys are all so amazing. I found these videos because I really want to try cooking bread for the first time, and all of you are so inspirational and lighthearted. These are the people to look up to for sure. I should say folks instead. I guess “guys” is just a poor habit.

[@jonasaronsson2971]

Thank you what a masterclass!

[@tracye1866]

Great information once again! I have two loaves fermenting in the fridge right now, so many options for scoring!!!

[@naug7]

That video made my evening!

[@beth-rg8bm]

1:00:16 I thought the first cactus were pineapples! Love your work!

[@fionab2333]

This was super helpful! Thank you so much for sharing your skills with us!💜

[@NewTasty]

Amazing Baker, absolutely I like your video.

[@joostsalman8792]

Amazing art, great Instragam as well, thanks for sharing!

[@rosenracht]

I love how informational your videos are, I've watched like 6-8 hours worth!! Also I love your tattoos, they really express the whimsy you're trying to apply to the bread!!! :D

[@lululululu22]

Beautiful! Congrats!

[@rasalas91]

56:09 my dough looks and behaves like this if it's a little overfermented (mostly because it was too warm and I too slow) And the fact that your bread still puffs up like that in the oven is impressive.

[@malkk]

Emerald you rock. Congrats for the great vid and thank you very much for sharing your knowledge and experience with us. Hope we can run the production as nicely and graceful as you do someday down here in Vitória, Brazil.

[@kennethwhite1883]

Have you ever noticed the small white timers that clip to your apron like they use at Starbucks many chiefs use them too,Weber makes a good set of oven/grill gloves kinda pricey .

[@masonbarnett278]

Love your videos!! Keep up the good work!

[@nickthedoodle]

Thank you for this video.. my scoring is lacking for sure and I feel like I learned a lot!

[@tgchism]

Nice work and explanations on what you're doing! Beautiful loaves!

[@dauerba]

Great video! Been working on my bread scoring and this provided lots of helpful tips. Like the embroidery on your apron too.

[@jessopottery]

Thank you for posting this. I am enamored by your process, and this video is exactly what I am looking for. You are amazing.

[@veradinunno313]

Excellent! I learned so much. thank you.

[@randalljames1]

when you pay this much attention to the quality of the video, you can only guess how good the real product is..

[@beatekelly243]

You are doing such a great job don’t be so hard on yourself love it ❤️❤️🇦🇺

[@feliciacarter1962]

Loving the videos, can you get a tighter shot next time when she’s scoring? Thx

[@thesidedeck-gamingcafe8679]

Another fun video, thank you. I'm in no place to make recommendations, so forgive me: perhaps you should get and use a finer-mesh seive (like wire mesh) for sifting the flour when stenciling to get a lighter dusting of rice flour?

[@user-fd1qb7ml2j]

Oh and did you say your loaves are 800 grams? Dang thats alot. I usually make 2 loaves with that amount. But I noticed that my 400 gram loaves have too much room in my Dutch oven and don't rise as well. So I did double the recipe, and then one time I got a smaller Dutch and cooked in that. I love scoring! Im getting better each time. My ear is getting more prominent now. I love doing the wheat stocks! Thanks for sharing! You have some nice tattoos!!🙋‍♀️♥️

[@mkivy]

Love making my own bread. Best wishes to you all.

[@cachi-7878]

Enjoyed every minute of your artistry. If I dare give you a tip when dusting your stencil...(I feel I’m trying to give advice to Michelangelo) To better control the amount of flour you dust with, tap the side of the sieve with the other hand and don’t shake your holding hand. I learned this from the SFBI, you’ll be pleased at the results. I understand you’re trying to explain your craft while doing it so not trivial but give it a try and see what you think. Cheers!

[@thegemthecolor]

haha, i don’t normally have a rough time applying flour but i think the nerves from being on camera got the best of me. thanks for the tip! i’ll try that out.

[@januszf.8990]

Super work:)

[@billbliss2500]

I have a question, I heard you mention earlier about the dough being cold, how cold? Next, I now see you are scoring the bread dough, what is the temperature of the bread now? Or should I ask, What is the temperature of the dough when you put it in the oven? Can you tell me more about these boards your using in specific.

[@paolowong2111]

Very helpful content! The double sided ear issue normally comes out when I score closer to a 90 degree angle. Might be best to do a 20-30 degree angle for a one sided ear. Hope this helps!

[@markneurohr9663]

Outstanding!! 👍🏻👍🏻

[@SS-uh5ms]

love all your videos, they are really orient me what exactly this process is. what oven you use in your bakery? what time you get up in the morning to cover our orders?

[@1515alaro]

Breads god!!! Love it!