Have you watched photos of beautiful scored loaves and wondered how it's done? Well, wonder no more! In this video I will show, step-by-step, how to score a beautiful pattern on your sourdough loaf.

I used a basic lame I bought online - there are many variations of the lame. The key quality is sharp razor. For this particular pattern, with curved lines, the curved razor is can be helpful. Before scoring the loaf, dust your bread with flour - this helps the pattern to stand out better after baking. Some bakers like to put their loaf in the freezer for 15-20 minutes before scoring - the cold loaf makes scoring easier and the marks are sharper.

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The recipe :
The loaf is my usual bread flour (75%) based recipe with a mix of spelt (5%) whole wheat (5%), einkorn (5%) and all purpose (10%) . Skipped lamination, instead did 2 sets of SF & 4 CF. Hydration was 81% . Total bulk depends on your room temperature if you don't have a professional proofer (I leave it on the counter at 70 F and this loaf took about 7 hrs ). Once the loaf is shaped and proofed, store it in the fridge for cold retard for 12-18 hrs. This loaf was baked at 500F in the @lodgecastiron Dutch oven for 20 min and @ 425F with lid off for 20 min.

If you’d like to get started on scoring art on your loaves, you will need lame- I have since switched to a different brand of lames - with sharper razors - here is a link to what I use - “goose neck lame” will be perfect for thjs pttern. And you will get 10% off if you purchase through my link. https://wiremonkey.com/discount/C1Z5Y...

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