In this video I show how I slash a so called ear. It’s important that your starter is very active and that the fermentation is right. A slightly underproofed dough will give a bigger ovenspring. I always score/slash the dough directly from the fridge. It’s more firm and much easier to handle. Baked for 20 minutes with steam on a preheated baking steel at 250°c/482°f. Then I remove the tray with boiling water (steam) and bake for another 20 minutes at 220°c/428°f until the crust is golden.
Baking steel: https://bagestaalet.dk/
Scoring tool – UFO Bread Journey Lame : https://www.wiremonkeyshop.com
#sourdough #bread #baking
Original of the video here