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How to Slash 'n' Score 'The Ear' on a Sourdough Bread

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How to Slash 'n' Score 'The Ear' on a Sourdough Bread

71,081 views February 25, 2020 2:03

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ChannelBread By Rosendahl

Description from the creator

In this video I show how I slash a so called ear. It's important that your starter is very active and that the fermentation is right. A slightly underproofed dough will give a bigger ovenspring. I always score/slash the dough directly from the fridge. It's more firm and much easier to handle. Baked for 20 minutes with steam on a preheated baking steel at 250°c/482°f. Then I remove the tray with boiling water (steam) and bake for another 20 minutes at 220°c/428°f until the crust is golden.

Instagram: instagram.com/bread_by_rosendahl/

Baking steel: bagestaalet.dk/

Scoring tool - UFO Bread Journey Lame : wiremonkeyshop.com

#sourdough #bread #baking

About this tutorial

Bread By Rosendahl published this 2:03 video tutorial on February 25, 2020. It has been watched 71,081 times on YouTube.

Duration
2:03
Published
February 25, 2020
Views
71,081
Likes
579

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