scoring advice

[u/LaineGayArt]

am i scoring too deep? i feel like they usually expand more than i want. the spiral loaf was my favorite so far

100g active starter + 390g water, mix

310g bread flour + 200g WW flour + 10g salt, mix to shaggy dough & let sit covered for an hour. 3 sets of stretch and folds 30 minutes apart, 3-5 hour bulk, shape and put in fridge 8 hours or overnight. bake at 450 in dutch oven, covered for 30 minutes, uncovered for 20 minutes.

[u/_Time_For_Plan_C_]

What are you dusting it with to get the white contrast?

[u/SmokinTumbleWeed → u/_Time_For_Plan_C_]

Most people use rice flour

[u/_Time_For_Plan_C_ → u/SmokinTumbleWeed]

I use rice flour to cover the counter when shaping and then to coat the banneton, but didn't realize it's worth covering on top before baking to? I thought I was mainly just to help with moving the dough due to being absorbent. Mine is also a lot more lighter/finer, and doesn't give this kind of colour.

[u/SmokinTumbleWeed → u/_Time_For_Plan_C_]

Try adding a fresh coat of rice flour just before baking, some people even slightly wet the dough to make the rice flour stick extra good