Dining and Cooking
Sourdough

How do you guys get such deep cuts on the top of you loaf?


100g starter
350g water
550g bread flower
10g salt

450 lid on 25min
450 lid off 25min

6h bulk proof, only two folds.
3h proof after shaping (it more than doubled in size so I cooked it)

When I score the top, it immediately opens up spreads. I've tried scoring deeper and on a 45 degree angle but all my top scores end up looking like this. I want to get that tall ridge some people are posting here!

I can update with a cut later, I just took it out of the oven.

by Ther91

4 Comments

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  2. MrsBFE

    I got better cuts when I started holding the lame/blade at an angle. By the way, your loaf looks beautiful.

  4. a_rain_name

    I read to cut parallel to the counter top. I don’t try to get big ears though so ymmv.

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