Scoring dough is an important step in baking bread. It helps give the bread the right texture and look when it's done.
When you make cuts on the surface of the dough just before you bake it, you create little spots where the crust can split. This helps the bread puff up nicely in the oven. This rising is called “oven spring.” If you don’t score the dough, the bread might burst in unexpected ways, making it look uneven.
Crispy Crust: Scoring allows steam to escape through the cuts. This results in a better crust that is both crispy and chewy.
Open Crumb Structure: When bread is scored properly, it usually has a light and airy inside. The gases from the yeast expand and push against the scored areas, creating bigger holes inside the bread.
Looks Good: Scoring also makes the bread look nice. Those pretty patterns you see on special loaves come from good scoring. It adds character and makes the bread more attractive.
For a batard, you can score it with one long cut down the middle.
A round loaf might have several shallow cuts that spread out from the center.
In short, scoring is a key step that can really improve how your bread feels and looks. So make sure to do it!
Scoring dough is an important step in baking bread. It helps give the bread the right texture and look when it's done.
When you make cuts on the surface of the dough just before you bake it, you create little spots where the crust can split. This helps the bread puff up nicely in the oven. This rising is called “oven spring.” If you don’t score the dough, the bread might burst in unexpected ways, making it look uneven.
Crispy Crust: Scoring allows steam to escape through the cuts. This results in a better crust that is both crispy and chewy.
Open Crumb Structure: When bread is scored properly, it usually has a light and airy inside. The gases from the yeast expand and push against the scored areas, creating bigger holes inside the bread.
Looks Good: Scoring also makes the bread look nice. Those pretty patterns you see on special loaves come from good scoring. It adds character and makes the bread more attractive.
For a batard, you can score it with one long cut down the middle.
A round loaf might have several shallow cuts that spread out from the center.
In short, scoring is a key step that can really improve how your bread feels and looks. So make sure to do it!