Scor­ing gives your dough space to ex­pand with­out split­ting.

Food & Drink - - BASICS SOURDOUGH 101 -

Score just be­fore you trans­fer your dough to the pot for bak­ing. Dust­ing the top of the dough lightly with flour will keep the blade from catch­ing. Try to score quickly and de­ci­sively. Keep the blade at a slight an­gle to the dough to get a cov­eted ear (the crunchy piece of bread that lifts off from the scor­ing) and aim to score about 14 ⁄ inch (5 mm) deep. The de­sign is up to you!

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