How to Slash 'n' Score 'The Ear' on a Sourdough Bread скачать в хорошем качестве

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. Instagram:   / bread_by_rosendahl   Baking steel: https://bagestaalet.dk/ Scoring tool - UFO Bread Journey Lame : https://www.wiremonkeyshop.com #sourdough #bread #baking