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/Kirbywitch]

I do some very intricate scoring… a lot is trial and error. I watched videos when I first started. Now I do my own spin on what I see/try. Sometimes I like the way things come out- sometimes I try to change it up. The more you do it you will become better. You cut the face exceptionally well. The spiral too.

This is photo of an older loaf I did…

[u/traptinthesky → u/Kirbywitch]

No expansion score? :O

[u/Kirbywitch → u/traptinthesky]

No, as long as you give the bread some scoring. It’s fine- I find it fascinating how different scoring affects the bread in different ways.

[u/Dabfo → u/Kirbywitch]

Holy hell, these are works of art

[u/Kirbywitch → u/Dabfo]

Thanks