DOUGH SCORING KNIFE HOW TO
DOUGH SCORING KNIFE SKIN
DOUGH SCORING KNIFE SERIES

Then, repeat for the other side of the stalk where each cut matches its pair to the side. I like to add a gentle curve as the cuts progress from top to bottom this curved set looks nice when the loaf expands up and outward in the oven.

DOUGH SCORING KNIFE SERIES

Start at the top of the round (the side farthest from you) and begin making diagonal slashes in series from top to bottom. A straight blade cuts straight into the dough at a 90° angle, perfect for the straight cut for each leaf. The preferred scoring implement for this design is a straight blade. The size and number are up to you, but I prefer larger cuts spaced regularly.

This design is one of my favorites for boules: a series of small cuts along the sides intended to emulate leaves or wheat stalks. Are there any spots that don’t look like they’re cut sufficiently deep? If so, lightly run the lame (blade) over the same cut line again to ensure spreading in the oven. When finished, take a look at the design. Note that a single and double slash do require a little more scoring depth, but the others should just break the surface so you see the interior of the dough, with the outside slowly splaying open.

DOUGH SCORING KNIFE SKIN

The key to success in each of the designs below is to score deep enough to cut through the skin of the dough formed during shaping, but not so deep that structural integrity is compromised. Depth and speed in bread scoring techniques Be light with dusting as too much flour can quickly cake on the dough, transforming it from blank canvas to messy chalkboard.Īt this point, the dough is ready for you to score and bake. Using a fine-mesh sieve filled with the dusting flour, hold it above the dough and tap the side as you move around to evenly coat the surface. The top of the dough might have flour from the basket brush off the flour gently so only an even layer remains. I add 50% all-purpose flour because I do like scattered color, but if you prefer an all-white surface, go with 100% white rice flour.įirst, turn your proofed dough from its proofing basket out onto a piece of parchment paper or (carefully) into a preheated baking vessel. 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.

DOUGH SCORING KNIFE HOW TO

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.

Dough scoring knife