How to score sourdough boules (four ways!)

Scoring sourdough loaves can seem difficult, but you can follow these basic tips for success every time!

[trackie]

Great job, lots of information in a short time. Good camera work and editing, too. Bread loaves are like children, you do your best, they come out the way God intended, and you love them anyway.

[ppj]

Couldn't be a more perfect tutorial. Clean, clear, concise. Honest and fair. Love the voice over too...calming and reassuring.

[EmilyMerickel]

this is so helpful - I love that you explained the "how these are not quite perfect" at the end. It's so educational to see the process and the outcome not being perfect, but still really nice!

[MattoCaster]

Took me clicking through 4 videos to find someone who can explain it. Thank you, such a good and concise explanation

[bloodorigin]

I'm a baker at a grocery store. Experimenting with different cuts in this video has helped me come up with so many great ideas.

[lynnburton]

Thank you for these easy instructions and showing us that we don't have to be perfect. Bravo

[tobirispoli]

Loved this and thanks for sharing "imperfection" that was still perfection! Great job and so helpful.

[davidconway]

Great video exactly the difficulty point I want to start and perfect length with all the required information

[michelemorrow]

Great video explanation! I am impressed!

[ralphrizzo]

Great videos and very informative! You should have your own cooking (baking) show!

[rachelreed]

This video helps a lot as I am new to sourdough baking and just got my sourdough starter active

[emmasievwright]

Thank you for this video! I’m really new to sourdough and found it very helpful. 🙂

[cindyw]

Great job on explaining scoring and now I know why you used a little AP with the rice when scoring. I have been only using rice since that is what is in my banneton. Interested to know now a couple years later your update to the AP/rice and % hydration you like to work with. Thanks.

[seamus]

Has this guy quit making videos? He's GREAT! Liked and Subbed...

[tim]

Would be interesting to know the mix of flours and hydration / proofing time as this seems to affect the ability to make a clean score. My scoring has got a lot better since I started adding rye into the blend and scoring/baking the dough straight out of the fridge.
Interested to know if you're happy with the amount of flour on these? For sure there is contrast...

[katalinaj]

Hello! My bread expand toward side way more than upward after scoring. It means the ear is not high but more forward n not deep. May I ask what could cause this?

[americarocks]

this was great! I am completely new to bread baking and so far has only attempted a simple no kneed recipe. Would it be possible to score that kind of bread rather than sourdough? Thank you in advance.

[keesjanhoeksema]

Nice video,
Your Lame is dulled. I had one of these It is sadly A trow away product for proff bakers A waste full product especially home bakers.
With care You can use a naked safety razor blade pushed in A bend or attach it over A chopstick. Make shure You wipe off dough away from the cutting edge for reuse

[Ed-yjts]

Where did you find such tiny banatons?

[ninino]

Welcome to youtube :D Thanks for the nice video :)