DECORATIVE BREAD SCORING RECIPES
More about "decorative bread scoring recipes"
DECORATIVE BREAD SCORING: FIRST ATTEMPT | KAREN'S KITCHEN ...
This is my first attempt and decorative bread scoring with a high hydration dough. Now that I've given it a try, I can't wait to try again and improve my technique.
Provided by Karen Kerr
Number Of Ingredients 5
Steps:
- Combine the flours and the water in a large bowl or dough rising bucket. Mix with your hand until all of the flour is incorporated. Cover with plastic wrap, and let rest for 20 minutes.
- Sprinkle the top of the dough with the salt and the yeast. With a wet hand, fold the dough over the salt and yeast, and then pinch the dough with your fingers. Continue to wet your mixing hand and fold the dough over itself, and continue to pinch and fold, until the salt and yeast are dissolved. Cover the bowl with a towel or plastic wrap, and let rest for 20 minutes.
- Fold the dough by picking up each "side," stretching it, and folding it over the middle. Cover again. Fold the dough again after 20 minutes. Cover the dough with plastic wrap, and let rise until tripled, about 1 1/2 to 2 hours.
- Gently scrape the dough out onto a floured surface, and shape it into a boule by gently folding the dough over itself from all "sides." Flip the shaped dough over so that the seam side is on the counter. Using a bench scraper, draw the loaf toward you, and then away from you, to tighten up the top of the dough. Cover with a smooth towel and let rest for 10 minutes. In the meantime, dust a towel lined bowl with a 50-50 mixture of wheat and rice flour.
- After 10 minutes, place the bench scraper under the shaped loaf, and scoot it around from all four sides to tighten up the loaf a bit. Place the shaped dough into a smooth towel lined banneton, seam side up .
- Cover the dough with oiled plastic wrap or a clean towel, and let rise until puffy, about an hour. Preheat the oven to 475 degrees F with a baking stone placed on the middle rack.
- When the dough has risen, turn it out onto parchment lined plate. Sift some flour over the dough and smooth it over the dough with your hand. Cut the dough with decorative slashes. Slide the loaf, parchment and all, onto the baking stone. Cover with a stainless bowl or hotel pan.
- Bake for 30 minutes, remove the lid or pan, and bake for 15 to 20 minutes more, until the bread is a deep brown and reaches an internal temperature of about 205 degrees F. Cool completely on a wire rack.
Nutrition Facts : Calories 112.97, FatContent 0.56, SaturatedFatContent 0.09, CarbohydrateContent 22.75, FiberContent 1.08, SugarContent 0.10, ProteinContent 3.88, SodiumContent 311.39, CholesterolContent 0.00
TAKE THE PLUNGE INTO DECORATIVE BREAD SCORING # ...
From breadexperience.com
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DECORATIVE (AND FUNCTIONAL) BREAD SCORING | COOK'S ILLUSTRATED
Decorative (and Functional) Bread Scoring The keys to a beautiful loaf. Deeply scoring a free-form loaf just before baking it serves a practical purpose: It creates a designated weak spot in the surface of the loaf so that it expands in a predetermined way instead of bursting unpredictably in the oven.
From cooksillustrated.com
From cooksillustrated.com
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BREAD SCORING TECHNIQUES | KING ARTHUR BAKING
Oct 20, 2017 · With a blade in hand and a shaped round of dough on the workbench, bakers have an unexpected blank canvas before them. First and foremost, scoring bread dough with decorative cuts serves an important purpose: it guides a loaf to rise in a consistent, controlled, and optimal manner. But from there, let your creativity run free. As the old saying goes: we eat first with our eyes.
From kingarthurbaking.com
From kingarthurbaking.com
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SCORING BREAD DOUGH: HOW AND WHY TO DO IT
Mar 12, 2020 · Scoring is a way of making shallow cuts in the tops of the unbaked bread dough right before baking it. What you see as a result when the bread comes out of the oven is anything from a simple curved ridge to an elaborate array of leaves or even stalks of wheat. But scoring bread is more than just decorative. Let's take a look at the whys, hows ...
From thespruceeats.com
From thespruceeats.com
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BREAD SCORING: HOW TO SCORE BREAD | TASTE OF HOME
Jun 10, 2020 · Scoring the bread lets bakers “guide” the oven spring, optimizing the rise and shape of the baked loaf. Scoring bread can be as simple as making a quick slice down the middle of a loaf, but advanced bakers often seize the opportunity to treat bread scoring as a way to decorate the blank slate of dough.
From tasteofhome.com
From tasteofhome.com
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DECORATING BREAD IDEAS AND TECHNIQUES – TIPS FROM THE ...
Three dimensions decorating like wrapping a batard with lattice, braiding strands of dough, or weaving strands of dough. When stenciling or scoring your bread make sure to keep your dough hydration around 60- 65% so you will be able to score a design that would remain beautiful and intact once the dough was baked.
From thebreadguide.com
From thebreadguide.com
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HOMEMADE COUNTRY BREAD LOAF AND HOW TO SCORE IT: A STEP-BY ...
Apr 15, 2019 · Ingredients 5-5 1/2 cups bread flour All purpose flour may be substituted, however, bread flour has a higher content of gluten which... 1 tsp sugar 2 1/4 tsp regular or quick active dry yeast I always use SAF-instant 2 cups very warm water If water is hot it will kill your yeast. I like to think of ...
From handmadefarmhouse.com
From handmadefarmhouse.com
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SCORING BREAD DOUGH: HOW AND WHY TO DO IT
Mar 12, 2020 · Scoring is a way of making shallow cuts in the tops of the unbaked bread dough right before baking it. What you see as a result when the bread comes out of the oven is anything from a simple curved ridge to an elaborate array of leaves or even stalks of wheat. But scoring bread is more than just decorative. Let's take a look at the whys, hows ...
From thespruceeats.com
From thespruceeats.com
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DECORATIVE BREAD SCORING. THE BASICS – BREAD JOURNEY
Apr 14, 2020 · Bread over 85% hydration will be too soft to work with. Gluten development, as a result of kneading or stretching (whichever is your favorite), is very important. Artistic scoring takes in between 3 and 8 minutes and during this time a loaf can turn into a pancake if the dough isn’t strong enough to keep its shape.
From breadjourney.com
From breadjourney.com
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BREAD SCORING: HOW TO SCORE BREAD | TASTE OF HOME
Jun 10, 2020 · Scoring the bread lets bakers “guide” the oven spring, optimizing the rise and shape of the baked loaf. Scoring bread can be as simple as making a quick slice down the middle of a loaf, but advanced bakers often seize the opportunity to treat bread scoring as a way to decorate the blank slate of dough.
From tasteofhome.com
From tasteofhome.com
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DECORATIVE SOURDOUGH BREAD SCORING TUTORIAL - CLOVER ...
From m.youtube.com
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HOW TO SCORE BREAD – BREADTOPIA
Mar 14, 2020 · A large cut off-center of a loaf is often at a 35-45° angle to the dough’s surface and this produces an “ear.”. You can run your blade under the top edge of the cut to enhance the peeled-back nature of the ear. Another fun way to decorate your bread crust is with stencils. After applying the stencil, make a large score to absorb the oven ...
From breadtopia.com
From breadtopia.com
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BREAD SCORING PATTERNS: #1 COMPLETE GUIDE TO SCORING BREAD
Oct 25, 2021 · The process of scoring bread dates back to the 19th century when a French scientist named Vaudry deemed that cutting bread before baking it could improve its appearance. Since then, scored breads were only baked for wealthy families and in famous restaurants in Paris.
From makebreadathome.com
From makebreadathome.com
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HOW TO MAKE DECORATIVE BREAD DESIGNS - PIONEER THINKING
Nov 14, 2013 · Option 2 – Scoring. Step 1 Score the top of the loaf with a knife just before you place it in the oven. This will add a decorative touch to your bread. Many people score their loaves anyway, especially the ones that are not baked in a pan, to help them rise better, and provide a weak spot to direct the oven spring.
From pioneerthinking.com
From pioneerthinking.com
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MARTHA BAKES: DECORATIVE BREADS EPISODE | PBS FOOD
Let rise in a warm spot until doubled in bulk, about 1 hour. Preheat oven to 450 degrees with a pizza stone on center rack, and a cast-iron skillet on rack below. Be sure to remove any additional ...
From pbs.org
From pbs.org
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HOW TO SCORE SOURDOUGH BREAD (FROM BASIC TO ADVANCED) 2021
Jan 01, 2021 · Scoring sourdough is hugely important, and impacts the final result of your bread. Whether it's simple or decorative, a score's function must be understood. Scoring sourdough bread is a popular topic because the possibilities with scoring are endless.
From leavenly.com
From leavenly.com
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57 SCORING IDEAS | BREAD SCORING, BREAD, BREAD ART
Dec 29, 2017 - Bread scoring examples. . See more ideas about bread scoring, bread, bread art.
From pinterest.com
From pinterest.com
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SOURDOUGH BREAD SCORING PATTERNS - ALL INFORMATION ABOUT ...
Scoring the bread lets bakers "guide" the oven spring, optimizing the rise and shape of the baked loaf. Scoring bread can be as simple as making a quick slice down the middle of a loaf, but advanced bakers often seize the opportunity to treat bread scoring as a way to decorate the blank slate of dough.
From therecipes.info
From therecipes.info
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SCORING BREAD | THE FRESH LOAF
The blade used to score bread is often referred to as a lame (pronounced “lahm.”) This is simply a French word with means “blade.”. Breads may be scored with straight or curved razor blades, either held in the hand or mounted on a handle. Scoring may be performed with other sharp, straight blades, even with a straight razor.
From thefreshloaf.com
From thefreshloaf.com
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HOW TO MAKE ALL-PURPOSE FLOUR SOURDOUGH BREAD - THE FLAVOR ...
Aug 20, 2020 · Decorative scoring designs can take 1-2 minutes and the last thing you want is to see is your dough falling flat in the process. Bread flour holds the shape better because of its high gluten content. So, it is easier to do decorative scoring on them. But with proper handling, all-purpose flour sourdough bread can also be scored equally beautiful.
From theflavorbells.com
From theflavorbells.com
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SOURDOUGH SCORING WITH OR WITHOUT A LAME FOR THE LOVELIEST ...
Sep 02, 2021 · Scoring sourdough bread before baking is one of the quickest parts of the sourdough-making process. If you’ve made (or plan to make) sourdough with some regularity, you likely have a lame (the tool commonly used for scoring sourdough), but if you don’t, there are other kitchen tools you can use.
From bhg.com
From bhg.com
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