Sourdough: How To Score Ear & Wheat Pattern
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Have everything ready before you start: parchment cut to size, brush, rice flour, razor blade.
1
Secure parchment with your hands & flip in one motion. Brush off excess rice flour. Sprinkle fresh.
2
For classic ear: hold blade 45d angle. Slice 1/2” deep pole to pole to the right of center.
3
For wheat: hold blade straight down, cut 1” lines 1/2” deep, do other side slightly offset.
4
The score will start to open up. Time is short. Get it into your kettle quickly. Bake.
5
Steam inside the dough rises up and escapes through the score, and not blown out the sides.
6
Ridge lines from the banneton. Wheat score offset by the rice flour. Oven spring popped up the ear!
7
The ‘ear’ is that ridge from the score. The crunchy strands inside the groove called ‘bloom’.
Use a sharp razor. I swap mine out after 5 uses. This is a lot easier than it looks! Give it a try.
Scoring is pretty fun. I hope you jump in & bake some bread! If you’re new, I’ll help you!