11
Got called out on my bread scoring technique at a class last weekend
I've been baking sourdough at home for about 2 years and thought I had it down. A baker at a local workshop watched me score my loaf and said I was going too shallow with the blade, like barely a quarter inch deep. She showed me to cut at a 45 degree angle and go almost a half inch deep. The ear I got on that loaf was way bigger than anything I've ever done before. Has anyone else had a little tweak like that fix a baking problem they didn't know they had?
3 comments
Log in to join the discussion
Log In3 Comments
daniel47427d ago
My lame angle was all wrong too until someone showed me the 45 degree trick.
5
sethhernandez11d ago
Yeah, I used to think the angle didn't really matter that much. I mean I'd just eyeball it and hope for the best. But then a buddy of mine sat me down and showed me the 45 degree trick and it honestly changed everything. I never would've guessed that half a degree would make that big of a difference. Now I'm a total convert, I don't even try anything else. It just works way better.
-1