November 29, 2023 - 8:11am
Scoring troubleshooting
I baked these loaves this morning, and overall I'm really please with them. I am interested to get some input on my scoring, however, since I feel like the ear on these is very thick. Is there something I can adjust on scoring angle/depth to get a better ear?
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I think thickness of the ear is determined by hydration of the dough more than by scoring. With the same flour, higher hydration produces thinner ear...
That's very interesting! This dough was 77% hydration because my last attempt with this flour at 80% hydration came out flat and unimpressive, but that could have also been a case of overproofing. What I'm seeing with these loaves may not actually be the ear, but a lot of craggy grigne showing directly under it.