Bread Recipes

How to slash ‘n’ score the ear on a sourdough bread

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:

Scoring tool – UFO Bread Journey Lame :

#sourdough #bread #baking

Original of the video here

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