sourdough scoring before & after

sourdough scoring before & after. Are you ready for more intermediate to challenging scoring video? @Xanadough has inspired me again with scoring designs, and I wanted to tackle this one. Prepping our dough. This is an oval loaf I sprinkle with Thai rice flour. I'm using some baker's twine to map out some lines. It's kind of a star. Note that I am making my wheat stalks from the outside to the center. Scoring all those lines, and then we're gonna start to draw some. I can only think of it like petals around each of the wheat stalks. Two layers, so two outlines. Go around all of those. In the meantime, my oven is preheating to 450 degrees. I do bake in my Krustic Dutch ovens. 99% of the time, I get the best loaves from those. Just doing a little extra embellishing here. Here's how it looks before it goes in the oven. I used a piece of parchment paper this time. In the oven for seven minutes covered. This loaf I'm doing a seven minute score, and my expansion score is here. Do almost like a third outline around those petals, and that's gonna work just fine. Cover it up, bake another 23 minutes covered. This is halfway. Goes back in the oven uncovered, and this is our final product. I'm really happy with this one. The bottom is perfectly golden brown. Yeah.