Sourdough Bread SCORING Techniques | Bread Scoring PATTERNS & DESIGNS

[@Foodgeek]

Are you hungry for more scores? Here's the follow-up video: fdgk.net/eight-new-scores-video If you want the lame that I am using in the video, you can find it here: fdgk.net/buy-walnut-lame Get the t-shirt with all 12 designs on it: fdgk.net/buy-merch

[@stevenliss6220]

You included timestamps for the different cuts! You're an example to us all.

[@Foodgeek]

Thank you ❤️

[@PhoneAGraham]

This is how every video should be

[@gungfoomon7729]

Back in the day, every family had their own way to score their bread. It was a simple way to be sure which bread belongs to whom after baking it at the village baking house, as several families would bake there at the same day, using the same oven. Families that had their own oven didn't (need to) score their bread before baking.

[@Foodgeek]

That makes a lot of sense 😊

[@MarySanchez-qk3hp]

There's a village in Mexico, I believe, that uses a communal solar oven called a panaderia solaria. They make individual marks to tell the loaves apart. In old Europe, women would utilize the residual heat of the baker's oven to cook their stews overnight, and each was given a little copper tag that matched the one on their cassoulette... put them in on Friday before sunset, pick it up Saturday evening. I need to see what you suggest about humidity in a home oven... I've seen other videos already. My oven is ancient, electric and as old as my rental house, generally I put a pan of boiling water on a lower shelf when making instant yeast breads, and also spray a few times... but there are times when I've just tossed in some ice cubes and closed the oven door. And for boules... I use my Le Creuset Dutch oven with the lid and parchment paper, removing the lid after it's risen, to brown it more.

[@latelierdegash5663]

For the batard the score's name is " saucisson"😉

[@priscillapmhango3393]

"when something doesn't turn out the way you want, it's not a failure, it's a learning experience" i felt that

[@jaydee4367]

Honestly, this is the best 19 minutes I've spent watching a video probably ever. Just made my first loaf of sourdough ever yesterday. Thanks.

[@goddessofgreen1]

Congrats! I have one in the oven myself. Its so much fun!

[@liljanam870]

How did it come out?

[@jaydee4367]

@@liljanam870 I'm getting there. Trying to get the right % mix of water to flour. Ordered a scale off Amazon. Hoping that helps take some guesswork out of it. Even the ones that don't turn out perfect taste great though.

[@markeetaroane3]

I agree! so informative

[@deathless3518]

I love how you’re really good at scoring but really bad at setting the hot bread down

[@Foodgeek]

You gotta choose your battles 🤣😂

[@KhadirBek]

So funny. I was thinking the same thing. Someone get this guy some rubber stops! Beautiful bread! So cool!

[@jenneferwillard7758]

I was wondering why he seemed to be struggling, then I saw the cast iron. Lol. Yeahhhh, same struggle bus.

[@lenkakralikova1457]

@@Foodgeek get something heatproof in between mesh and wall = great job, beautiful tools and awesome kitchen. AMAZING breads :) thank you for a treat.

[@janeybakarbessy2330]

I had the same thing on my mind! Hahahah...

[@lexdemonica]

Made my starter 4 days ago and have already fallen in love with my colony and named it The Yeasty Boys. Thank you for all the information and inspiration.

[@feilimbreatnach8349]

Kudos at the amount of effort that you must have put into this video! That is a lot of breads & scores to get through, I learned some nice new ones thanks!

[@Foodgeek]

Thanks 😀 They were all delicious so it paid off in the other end. It's the most bread I've made in 3 days 😂

[@BreeCrutch]

😂😂😂 Watching you, the bread, and the wire rack trying to come to a happy medium was hilarious 😂😂😂 Loved the tutorial!

[@aimeefrance9711]

I like how in the intro he stands in front of all of his guitars. Rockstar energy

[@Foodgeek]

🎸🤟🤟🎸

[@lindsaymeeks6309]

And every video he does has a different set of guitars! Do you have a video of all your guitars? Or multiple ones? Acoustic, electric, resonators..

[@susanc3519]

And I love the music on the video too 🎶

[@rachelbeltran7900]

It's always so heartening to see someone so passionate about something, and then see them execute on a video so wonderfully. Thank you for the step by step, this was awesome :)

[@nicoledavid7273]

DUDE! You’re officially the coolest bread scorer in the world!! Guitar background and Tenacious D 🤘

[@zacharysherry2910]

This is the greatest sourdough scoring video in the world (tribute).

[@Foodgeek]

Awesome reference 🤣

[@Foodgeek]

This is the best comment in the world (tribute).

[@katemccracking4100]

I’ve been making sourdough bread for 4 years now. You have definitely upped my game. Your contrast is so good. But, you make it look so easy! Thanks for a very informative video. You’re a great teacher.

[@Foodgeek]

Thank you

[@kimberlyv1205]

I love both the boule and the batard with the wheat stalks. Using the twine to make guide lines is genius! Thanks for the inspiration! :)

[@Foodgeek]

You're very welcome

[@chunkydude51]

Love this, nice calm voice , chill music and great info, thanks.

[@Foodgeek]

You're welcome 😁

[@virginiabarrios2228]

I love how we can see how much you have developed as a presenter when compared to your more recent videos. I’ve recently started using your recipe after messing up my old recipe way too many times. So far so good, thank you for being so geeky and precise.

[@madferret2045]

Someone with a gretsch tremolo telecaster seems like the type of guy who would make a 20 minute mini documentary on scoring artisanal sourdough, great video.

[@Foodgeek]

Yes, exactly 🤣 It's a Bigsby tremolo on the Tele 😁

[@50sRockChick]

Very helpful. My 11yo is doing a course on bread and for a prize she was given a låme. She’s going to have fun trying these. Thank you.

[@fallingsaints]

Love all the timestamps on the video. Definitely one that I will be saving and referring back to all the time. Thank you!

[@SandiHooper]

Thank you, Sune! I just made the most beautiful loaf with your master loaf scored with your yin Yang and wheat sheafs. I’ve learned more from your videos in the past two months than I have in the two years I’ve worked on this during the pandemic. I’m joining your Patreon group NOW.

[@ctcollinthib]

The spring on these loaves is really something!

[@Foodgeek]

It was even done with my overnight no-knead recept ;)

[@erniejofo]

I would like to learn the terminology in plain words, i.e., laminate, fermentation, bulk, proof. I am so enjoying following you because I continue to learn and get better. Thank you for what you do

[@kmbrpower]

I watch this clip so often, and every time I want to run into the kitchen with him and help him set that bread down, as beautifully and evenly as he scores his bread. Came for the score, stayed for the comments. Thanks @foodgeek

[@adakhochalai]

This kind of video which are long and involve the baker speaking really helps us learn unlike the short montage videos with fancy music alone. Brilliant video

[@jennytouchie3046]

I can’t wait to try one of these! My dough is ready to go into the basket to rise.

[@Foodgeek]

Best of luck to you

[@pauldelcastillo2697]

Thank you for the inspiration. Your work is beautiful. Makes me want to jump in and try these techniques!

[@kissmekate59]

Thank you so much for this tutorial. Very much appreciated. I also love how bread comes out so crusty.

[@Foodgeek]

Oh yeah, me too 🤤🤤

[@nailkitty]

Sooooooo much bread! Leaf on the boule and classic french saucisson on the batard were my favourites.

[@DANVIIL]

Brilliant video!!! I really look forward to trying out these scoring techniques. The music seems like a take on Wes Montgomery who I happened to see when I lived in a big east coast city in the USA. Excellent choice of music on all of your videos. Now I'm on to making my sourdough starter and trying out some of your recipes. Thanks for all that you do!!

[@Foodgeek]

Thank you ❤️ Love me some jazz 🎶

[@filanthistavrianeas4577]

Thank you so much for this incredible video! Just made the diamond and cross window pane this morning and both turned out so beautiful. Can’t wait to try the others. Such an amazing video to learn with! I’ve watched it several times and will continue until I’ve tried all of them! 🥰

[@Foodgeek]

Thank you ❤️

[@oliviaebertz9544]

i usually use my fish spat to transfer my bread to the cooling rack... obviously i need to invest in some giant clunky oven mitts instead!

[@Foodgeek]

They are the best... At keeping my hands safe 🤣

[@haleyoverstreet6523]

Amazing tutorial and I appreciate the time stamps! I was rooting for you each time you tried to put the loaves on the wire rack lol

[@rlwalker2]

Amazing tutorial. A lot of slipping and sliding going on after the bread is baked. I agree. No failures. Besides, the evidence will be eaten in a short time.

[@holg3070]

Thank you for taking the time to produce this. It also it might help if you put a silicone mat or towel under the cooling rack !

[@anupapanjabi401]

Fabulous tutorial - thank you! I'm a 48 year old entrepreneur and should be concerned about how my business is going to survive the global lockdown. Yet what's going to keep me up tonight is worrying about what score pattern to try tomorrow morning on the 2 boules currently retarding in the fridge (your recipe, of course).

[@karensummers7851]

Same! Almost to the age. 😆

[@deckearns]

This is awesome. So much work too! Going to try out the classic French stock cut right now. Thank you for sharing. (Also very relaxing to watch).

[@Foodgeek]

Thank you ❤️ Very happy you found it helpful 😁

[@catherinegiesige7169]

That was very helpful, thank you. I watched the ads, even on my rewinds. Plus I’m sure I’ll refer back to this great tutorial, from time to time. Cheers!

[@andrewscot1014]

EXCELLENT VIDEO! Thoroughly enjoyable.

[@pivotdudee]

Thank you. I’ve finally got my bread recipe to a good state, now imma start my scoring

[@devrajput5488]

Chef you are the real deal!!! much better than other food blog asmr stuffs.. Really helped and learned. Keep up the good work. I mean it

[@texclydes]

Bravo! Why did it take me 2 years to find your channel, but glad I did.

[@pravanik]

Tried the swirly scoring pattern and it came out beautiful! Thanks for the detailed video!

[@peterspence839]

Many have commented on how you handle the bread out of the oven. I'd like to share a tip...I use a wooden spatula with a fat end to scoop up the bread with ease. Great videos by the way, love the attention to detail.

[@bennetht]

Loved the video, did chuckle at getting the bread onto the racks, struggled a lot 😀 trying some of these for sure

[@Foodgeek]

Haha, yes, that seems to be a common theme 🤣Those aren't great for grip, but awesome for avoiding the heat. I've recently bought some gloves that make it a lot easier :)

[@Sibes3]

You have seriously got to get rid of that bread rack or put a damp cloth under it to prevent it from moving. ha ha. Love your video. Thanks for sharing!

[@NolongeraPissedoffAmerican1159]

I love the wheat stalk...I have done it for years on pie tops...beautiful!

[@Foodgeek]

Me too. Simple, yet beautiful 😁

[@PRAISEtheLORDdaily]

Thank You!♥

[@Foodgeek]

You're welcome ❤️

[@SteveBuffel]

I noticed that longer proofing times create a drier outer skin on the dough. Fast and warm final proofing times leave my dough very soft and the cuts turn into smooth dark zones without ears. Maybe a worthwhile experiment you'd consider doing? Love your channel!

[@AmeliAntoinette]

What an awesome video!! Thank you so much. The Leafcut (first), The Spiral and The straight saucisson are my top 3 favourites. Can't wait to try them! 😄

[@Foodgeek]

Thank you ❤️

[@escott5839]

Excellent and encouraging video. I find scoring easy when the dough comes out of the fridge. But some recipes suggest removing the shaped dough from the fridge and allowing it to set at room temp for 3 to 4 hours, then score. Scoring is difficult after a few hours, so what is better: scoring and baking from the fridge or allowing it to be set at room temperature before scoring and baking?

[@zerowastecalifornia]

This was so fun to watch. All my designs seem to get lost in the oven rise. But I will keep trying!

[@snowcloud3637]

Great video for newbies like myself 😜. I bet you enjoyed giving all them beautiful loaves out 😊🤭 thanks for sharing..

[@Foodgeek]

Thanks. We used a lot of them for my girlfriends sons birthday. :)

[@duckkaram1]

Nicely done video! Excellent technique for basic and some more complex scores!

[@miodzi_kage]

Great video, the reason I started subscribing. Started making full rye bread on sourdough a month ago and now I am preparing with instruction videos on youtube and guides on internet and the book on the topic of making the wheat bread. gonna try scorching the bread in a simple cross cut at first.

[@konstantinospapakitsos23]

Thank God, only two angles! Wonderful Results!

[@robyngrosjean2885]

This is the most satisfying thing to watch.

[@nessav7258]

Your cutting is putting me to sleep but your baked bread is making me hungry!

[@pauli1968]

Very cool! My dough is too gloopy/sticky to do this! So I just score it once with my razor lame! I actually have to score it by digging into it. The recipe I’ve been following is with a dough with 75% hydration! 520g strong white flour including a little rye flour, 90g sourdough starter, salt, a sprinkle of bread yeast and 385g warm water. Your dough just looks so perfect.

[@FreyaFreya-wy7qm]

Wow! Beautiful scoring techniques. I will try out the last one just now. 😍

[@Foodgeek]

Thanks, and have fun baking :D

[@FreyaFreya-wy7qm]

@@Foodgeek it turned out beautifully. 😊

[@penkast1605]

All your videos are amazing, but this one is probably my most favourite so far !

[@margihabegger4678]

Pure Artistry! Thank you so much for sharing your passion in easy to follow steps! My first attempt at sourdough and scoring will be in about 15 minutes!

[@tommyariel]

So much time and effort out in for all the beautiful work. Very enjoyable video.

[@leeeiner7188]

I've been baking sourdough professionally for over a decade. I don't use a lame. I found that there are inexpensive, serrated non-stick tomato knives that do the job better on tender, high-hydration doughs.

[@Princess.T3rf]

wow you just saved me some money 😊 ty!!

[@crishamilton6678]

You are amazing. Your videos are so helpful. Thank you for all your geekyness

[@Foodgeek]

Thank you ❤️

[@pokiishere-sebastian2126]

Such an awesome video!! Must have been a huge effort to make this... So glad I found your awesome channel! ☺️

[@michigandave9680]

Wow! Educational, and succinct and the music was great. Subscribed.

[@Foodgeek]

Thank you so much ❤️

[@crimsonvipor]

I've absolutely been loving your videos since lockdown! Have always intended to learn to cook sourdoughs, what better time to start? My loaves aren't the best yet, but you give such amazing inspiration to keep going! ❤️

[@TheRealCantaraBella]

I love that you have the same clumsy bread dump shuffle that I do getting it to a cooli my tray

[@Foodgeek]

🤣

[@a.h.4860]

Just beautiful! You make it look so simple, but it really is an art...and you have to be an artist...which I am not. Best bread scoring techniques video e-v-e-r!

[@alyssawilliams5814]

Followed for the Tenacious D shirt, stayed for the bread knowledge and general food geek awesomeness

[@sycamorefarmsnj]

Thank you so much for this video. I made a gorgeous loaf with one of your designs.

[@Foodgeek]

Wonderful!

[@SuperFrooty]

You are fabulous at scoring and sharing the techniques. WTH with getting loaves out of the cast iron?!!

[@Foodgeek]

😂 I got myself some new gloves, check my newer videos 😁

[@miriamchannon9244]

Thankyou for all your hard work, I have been watching your videos and they have helped me immensely thankyou again

[@SomeOnSunday]

What a great video. Thanks for posting this. I'm going to keep referring back to it and will try them all out! Cheers.

[@Foodgeek]

Glad it was helpful! ❤

[@audreylewandoski6212]

This was great! How deep are your cuts?

[@troubadouroutdoors2126]

This was an extremely satisfying video to watch. I’m gonna go try the diamond thatch on my first sourdough boulle now! :-)

[@libradolafontaine411]

Thank You I got my lame recently wasn't sure what patterns to do Love The Tenacious D Shirt

[@richardf6932]

I did find that for the batard, if the dough is high hydration and I do a center cut, the final product is more spread out and flat. I ended up doing the classic French cut (3 cross cuts), which helps retain the shape a bit better. Thank you for the videos and examples of the different cuts

[@OzVegan]

Beautiful bread scoring. I've got a paring knife that should do the job because usually I use a serrated knife and just cut a cross and I got thinking, how do people do all these lovely designs? Now I now. Oh yeah, great tip on the rice flour. I'll nick down the supermarket and buy some whilst my dough is resting.

[@alexissomas92]

not everything that looks good is good this bread is rough around the edge but to DIE for kzbin.info/www/bejne/ZqjYnmenpdF3nrs

[@michaelsettevendemie4946]

Excellent instruction! The best I’ve seen. Great scoring and lovely loafs. Thanks

[@Foodgeek]

Thank you ❤️

[@terianderson7951]

Such beautiful breads! Thank you for teaching us!

[@donnahskitchen4147]

Do you freeze the dough before scoring?

[@skellyngton]

The original video really helped to improve my scoring! thanks

[@Satisfyship]

I'm frustrated your channel wasn't recommended to me any earlier; excellent video! You have a new loyal subscriber :)

[@megodzillaudeadable]

This is one of the best videos on KZbin! Hard subscribe.

[@Foodgeek]

Thank you

[@deboracroft1292]

👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻 Thank you! I will try this on my sourdough bread! You did a wonderful job!

[@Foodgeek]

Thank you

[@aubrieland250]

Looking to improve my scoring technique. Your video was very helpful. Thanks!

[@lmaprez7447]

Wow what a beautiful bread 🥖 & scoring, love the tutorial 👍🏼 thanx

[@Foodgeek]

You're welcome :D

[@ionutverdes4858]

Thank you for this really nice video! I have learned a lot. I'm gonna try the techniques next time I do my bread.

[@happypiper7669]

Thanks for a great video and for the tips in the end of it, they were really helpful.

[@Foodgeek]

You are welcome :)

[@chellamour]

12:50 - the handling of the bread here is just exquisite

[@martacizmarik6270]

Absolutely beautiful breads, ty Sune!

[@coffechipmunk2108]

Hey! I was wondering where you got your tool for scoring? It's lovely and works really well.

[@Foodgeek]

Here: fdgk.net/buy-walnut-lame :)

[@Swennis]

Good job on the breads and thanks for the lesson in cutting them. A tip for the future, skip the second camera angle on the breads except for when you show the finish bread as it just makes the video longer and might of put some from watching the whole thing which in the end would be sad. But really beautiful breads!

[@Foodgeek]

It's a pretty old video by now, I made it this way because I felt there were way too few videos about scoring. When you come back for one of the scores you may be helped by the extra angle. People seem to be watching the entire video :)

[@ng3069]

Oscar Holke The video was excellent! I enjoyed every minute of it!

[@Pollypole]

@@Foodgeek I appreciated the second angle! Loved this video!

[@elizabethheyenga9277]

I love this guy. Guitars and dough, yeah

[@thibaultgrouas4040]

wonderful video for starting out at bread scoring techniques. thank you !

[@evelynandjim6666]

Thank you. Those were great, can't wait to try some of them.

[@genghischuan4886]

Doing a funky sour dough recipe today! just got 10 pounds of artisian malted bread flour that has a partial barley four added cant wait

[@pindol-nik]

I've started artisan bread baking over 3 months ago and I still keep baking at least twice per a week. You was one of few people on KZbin who inspired me to give a try. I still struggle with shaping, bread doesn't stay firm on the peel, so it's hard to score. Any tips, please?

[@sirichateaubriand996]

God morgen fra Rio de Janeiro, hvor jeg er ny til sourdough bread og lige skulle finde en måde at score mine to brød. Det var hyggeligt at høre min egen accent, og nu er mine brød i ovnen med dine snit. Tak for hjælpen!