Floral pattern -how to score bread like a pro-detailed bread scoring tutorial скачать в хорошем качестве

Floral pattern -how to score bread like a pro-detailed bread scoring tutorial

This is another one of my favorite floral patterns because it makes the bread look almost like a crown. The depth and angle of the blade determines how much the pattern opens up, how defined are the lines and how much lift you get. I have scored different versions of this pattern – main difference being the number of petals in the initial center pattern – from 5 petals for star pattern, to 6 petals for snowflakes, to 8 or 12 for flower/dahlia/sunflower patterns. You can do 2 rings of petals or 4 – either closely nestled or widely apart. Matter of preference and skills. You will need a good lame with a sharp razor: •I use the UFO lame : Here is a link - you will get 10% off if you purchase through my link. https://wiremonkey.com/discount/C1Z5Y... Method and recipe: This is a no autolyse bread, meaning I mixed water, flour and starter at once. The percentages below are called “bakers percentages” which literally means consider the total weight of your flour as 100% and everything else is a percentage of that total weight. So it helps to have kitchen scales when you bake bread 😊 . 97% @kingarthurbaking bread flour and 3% @arrowheadmills rye flour 90% water (lukewarm, not cold) 20% starter ( 100% hydration, mature). Mix with a silicon spatula (click here    • Tips- maintain your starter   for tips on how to clean your spatula after mixing the dough or the starter) Added 3% melted butter and 2.2% kosher salt 40min after starter, mixed by hand as always, started to incorporate slap and fold as I have been inclining more towards high hydration (this is 90%). Did 3 coil folds 1 hr apart. Shaped after about 9hrs proofing (the time starts after you add starter), covered, let it rest on the counter in the banneton for 45min, then sent to the fridge for 20 hours. If you are planning to do an elaborate score pattern, it helps to move the dough from the fridge to the freezer for 20-30 minutes right before scoring – especially if your kitchen is warm, It is easier to score a cold dough. Preheat your cast iron dutch oven for 1hr at 500F, then lower to 430F to bake covered for 20 min, then remove the lid, lower temp to 400F and finished baking for 20 min. https://challengerbreadware.com/produ... You can also bake it in @lodgecastiron Dutch oven at 500F covered for 20 min and at 425F uncovered for 20 min. Lodge Pre-Seasoned Cast Iron Double Dutch Oven With Loop Handles - I bake on the lid and use the deep part as cover. https://www.amazon.com/dp/B000LEXR0K/... • If you are just getting started, watch my tutorial on simple wheat husk pattern    • Wheathusk breadscoring tutorial- how ...   • #sourdough #breadscoring Music used with permission –Copyright “Blue Future” by A. Stepanyan