I used to do decorative scores on every loaf of bread 🌾 when I started to bake more bread it’s become easier to have just one simple expansion score
But some days I slow down and do them and it makes me feel peaceful 😌
Scoring bread that cold proofed in a wood pulp banneton will always be the best ✨ @flourside_
From first cut to final spread, our selection of @opinelusa speciality knives have you covered. Cut it clean or spread it on - the choice is up to you.
Shop via the link in our bio.
#flourside
🌾 First time baking with @caputoflour ’s new bread flour!! Mixed at 5pm, bulk fermented over night on the counter for 13.5 hours, shaped in the morning, cold proofed during the day then baked on my cooking steel with @brodandtaylor ’s baking shell to crispy perfection.
YOU GUYS the flavor. PERFECT amount of sour. VERY impressed and excited to try again, but push bulk a little further. A cracked score can be a sign of under fermentation and honestly, I had to shape and get to school! 😜
🌾 Caputo’s First Draft
One 1050g loaf
80g starter
410g spring water
600g @caputoflour bread flour
12g @bajagoldsaltco salt and 15g of water
73% hydration
👉🏼 Cooking steel from @cookingsteels
👉🏼 Bread peel & boule baking shell @brodandtaylor
👉🏼 Bowl cover @justonedesigns
👉🏼 Banneton @flourside_
👉🏼 Lame @wiremonkeyshop
👉🏼 Gloves @bake.lanon
👉🏼 Thermapen One @thermoworks
🌾 If you need links or discount codes to anything, comment below!
#sourdoughrecipe #sourdoughbread #sourdoughbaking #sourdoughscoring #caputoflour
When we set out to design our banneton covers, we wanted to make a good thing. Rugged and functional. Because let’s face it… Less plastic in the world is a good thing.
Easy to wash is a good thing.
Reusable is a good thing.
Made in the USA is a good thing.
Check em out via the link in our bio
#flourside
Butterfly season calls for butterfly bread 🦋
Butterfly pea flower tea swapped in for half your normal hydration gives this soft, pastel crumb its vibrant color.
Perfect for showing off your spring enthusiasm.
All credit to 📸 @lovetowheat for the recipe and inspiration.
#flourside
👉🏼 Scoring tips that will help you grow as a sourdough baker... ready!? And save this post for the next time you score a loaf! 👉🏼 This loaf bulk fermented for 5.5 hours at 84F, more about that below… ☺️
💛 Strong starter, upfront gluten development & reading your dough!! Watch these highlights at the top of my page 👉🏼 Strong Starter, 10 min mix, Bulk ferment, Coil folds.
💛 Put your loaf in the freezer 30 minutes before you
score & bake!
💛 Astra blades are the best! When the blade starts to
drag, replace it. The lame I’m using is the goose lame from @wiremonkeyshop ! One of the many reasons I love it is because you can use it two ways!
💛 Upgrade your bannetons! My favorite featured in this reel is from @flourside_ 👉🏼 They give me a smooth and lovely surface to score. Belly goals!
💛 That golden crust? Hot hot hot oven, my @cookingsteels preheated for an hour and lots of misted water. If you’ve wanted to try a baking shell from @brodandtaylor , this is your sign. It gives me incredible results. Go for the boule!! And the bread peel elite!
👉🏼 Comment YELLOW & I’ll send you a message with all of the products I use, and my discounts!
This loaf is my Beach Stevie recipe (pinned to the top of my feed!!) with 240g of starter (instead of 220g) to speed up bulk fermentation a bit! I started mixing so late but the marshmallow dough is so worth it!!!
🌟 Any questions? Let me know! Always here to help.
#sourdoughschool #sourdoughscoring #sourdoughbaking #sourdoughforbeginners #sourdoughtips
Ditch the plastic wrap.
Our banneton covers are made in the USA with a linen outer and a waterproof, food-safe PUL liner that keeps your dough right where it should be without the cling wrap wrestling match. Elastic grip that actually stays put. Toss it in the wash when you’re done. Repeat forever.
#flourside
After weeks of flat loaves, I BAKED SOMETHING I’M PROUD OF 😜🥰
Sharing my favorite score & baking method!! Remember, a great score starts with a strong starter equally strong dough structure, mastering bulk fermentation and lots of practice… so keep baking! 🥰
Comment MALIBU and I’ll send you all my discount links including what I use in this video:
👉🏼 lame: @wiremonkeyshop
👉🏼 blades: @astrablades
👉🏼 banneton: @flourside_
👉🏼 flour: @kingarthurbaking
👉🏼 salt: @bajagoldsaltco
👉🏼 bowl cover: @justonedesigns
👉🏼 heat resistant gloves: @bake.lanon
👉🏼 cooking steel: @cookingsteels
👉🏼 baking shell & bread peel: @brodandtaylor
I used my boule baking shell from Brod & Taylor on my Cooking Steel for this loaf, it’s magic! 🌟
Any questions? Let me know! Always happy to help!!
#sourdoughschool #sourdoughscoring #sourdoughforbeginners #sourdoughbaking #sourdoughtips
Greetings on this Good Friday. Here’s my boule to mark the day.
I baked two loaves today using my ‘Slow, slow, quick, quick, slow method’ (see previous post on this unique method). The first loaf (not shown) was baked after a shorter retard of 17 hours and this one after 20 hours (fridge temperature was 4C).
As you can see (scroll for more pics), the dough was beautifully firm with no spreading at all. Interestingly, the difference in flavour between the two loaves was very noticeable - 20 hours was the sweet spot for me. I’m truly loving these long retards.
For the decoration, I found some little vintage crochet squares which created the cross, the corners were cut with scissors and the cross scored with my trusty @wiremonkeyshop goose lame. The banneton used here - which created a super smooth finish - was @flourside_ And last but not least, the textured butter dish was made by @belhollandceramics
I’m now hot footing it back to the oven for my Hot Cross Buns!
Marie 🐣💖
#sourdough #boule #breadscoring #breadart #breadtechnique
