How To Score Sourdough Bread
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Using parchment, flip over your cold dough. Carefully remove the banneton.
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Brush off the banneton flour & sprinkle on fresh. Smooth out.
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Using a lame or a single edge razor, slice into the dough which allows steam to escape.
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Add decorative cuts. This design makes a leaf pattern. And bake.
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Fun! Now for the oblong shaped loaf (a batard).
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Same as before. Try to hold the parchment tight to prevent the dough from falling out.
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I use rice flour. It has a higher scorch point so it doesn’t burn when baking at a high temp.
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This main slash is sliced at a 45d angle to create an “ear”. Steam escapes & the dough springs up!
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Flour + water + salt + wild yeast = sourdough ❤️
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