ep.08 scoring
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ep.08 scoring
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ep.08 scoring
before baking, the fully proofed dough is transferred onto a teflon sheet
roll the dough once with a baguette loader so the seam-side is down. this helps the dough release cleanly from the couche, making the transfer easier
dusting with flour before scoring is optional
if you dusted with flour, brush any excess flour off the teflon sheet to prevent it from burning in the oven
hold the blade at about a 𝟯𝟬–𝟰𝟱° 𝗮𝗻𝗴𝗹𝗲 and score with the tip of the blade
both angled and straight scores can be used, but the cuts should not be too deep
scoring directs expansion during oven spring, helping the dough open as intended ◞◞◞🥖⸝⋆
before baking, the fully proofed dough is transferred onto a teflon sheet
roll the dough once with a baguette loader so the seam-side is down. this helps the dough release cleanly from the couche, making the transfer easier
dusting with flour before scoring is optional
if you dusted with flour, brush any excess flour off the teflon sheet to prevent it from burning in the oven
hold the blade at about a 𝟯𝟬–𝟰𝟱° 𝗮𝗻𝗴𝗹𝗲 and score with the tip of the blade
both angled and straight scores can be used, but the cuts should not be too deep
scoring directs expansion during oven spring, helping the dough open as intended ◞◞◞🥖⸝⋆
