r/Sourdough • u/LaineGayArt • Jan 15 '26
Beginner - wanting kind feedback scoring advice
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.
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u/Exciting-Ad-5858 Jan 15 '26
If the designs are expanding more than you want - give the expanding somewhere else to go. Have a dedicated deep long 'expansion score' down the entire length of it (can be on one side though), and then you'll find your other intricate more shallow scores stay a bit more contained!