THE TIP THAT SAVED MY SOURDOUGH

I use the six minute score method when I make sourdough. That means that I don't score my dough until it's been in the oven for six minutes. So I cover it, put it in the oven for six minutes, and then I'll score it. I find that this allows me to score my bread way easier and cleaner. I get a deep score without struggling to score it right from the fridge like I was before. And I still do a little design too. Now this is going to go back in covered, still at 500 for about 20 minutes. Now that it's done baking with the cover on, I'm going to finish off this bake as normal. And that is the bread all done. If you're having trouble scoring your dough, you're not getting great grinds, I definitely try out the six minute score. Doing the six minute score has completely changed the rise on my sourdough. I have a really nice ear and a loaf that's risen really well. Whereas before, they were still laying pretty flat, even when the fermentation was fine. Now that it's done baking with the cover on, I'm going to finish off this bake as normal. And that is the bread all done. If you're having trouble scoring your dough, you're not getting great grinds, I definitely try out the six minute score.