White rice flour has a higher scorch temperature that helps it retain a stark white color, even after prolonged time in the oven. I prefer to use a mixture of 50% white rice flour and 50% all-purpose flour. But first, let’s talk about how to set the stage and prepare the dough for scoring.ĭusting the top of your loaves with flour prior to scoring will ensure maximum contrast between white flour and dark, baked crust. Each technique listed below is merely a starting point, a springboard for you to invent your own personal mark. In this post, we’ll look at various scoring techniques using my Fresh-Milled Spelt Sourdough Bread recipe. There’s satisfaction in cutting dough you’ve spent time coercing from nascency to maturity, like a painter’s first brushstrokes on an all-white canvas brimming with potential. As we lined up in front of our loaves-to-be the wide grins were hard to ignore. I recently attended a week-long baking workshop and after spending the good part of two days hands-deep in dough - admittedly, my favorite part - everyone seemed most excited to score dough. Stars, leaves, flowers, geometric shapes of all kinds - when utilizing the correct scoring implement ( see my last post on scoring implements and general techniques), creativity has no bounds. As the old saying goes: we eat first with our eyes.Ī single or double slash promotes a large opening but a series of small, delicate slashes creates a more intricate design. But from there, let your creativity run free. First and foremost, scoring bread dough with decorative cuts serves an important purpose: it guides a loaf to rise in a consistent, controlled, and optimal manner. With a blade in hand and a shaped round of dough on the workbench, bakers have an unexpected blank canvas before them.
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