March 9, 2021 - 7:13am
What’s your favorite way to score a batard
These 2 loaves started out the same shape, proofed in an oval bannetton but scored differently.
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What’s your favorite way to score a batard
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I score my regular Vermont sourdough straight down the middle with a curved lame, however, my seeded loaves are scored laterally with a serrated knife.
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I tend to score them down the midline longitudinally, but occasionally I’ll also do an S score.
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Beautiful scoring!. Now for another question. I have 2 batards retarding in the fridge that i suspect have been overfermented a bit. my finger print didnt bounce back after the 10 min bench rest. What's the best way to score to prevent it from flattening out too much? Should i score shallower?
Either don’t score at all if you think it is badly overproofed, or very shallow score. The finger poke test isn’t accurate on cold dough. If I really think I’ve overproofed, I’ll pop the dough into the freezer for 30 mins to firm it up even more before a shallow score and bake directly after freezer cold score.
Thanks Benny. I won't be baking it for another 7 hrs or so , hope it'll be ok in the fridge til then. i'll try the freezer advice as well before i bake it. Hope it's not way too overfermented. dough seemed more slack than usual when i was shaping and bench resting. I'm gonna try your straight down the middle scoring but shallower. Do you have any videos of you scoring?
Just ignore the decorative scoring at the beginning. Aim for 30-45* angle from the dough surface, sort of undercutting. And if you’re convinced that it is overproofed go shallow.
thanks . great video. i don't know why i was scared to touch the dough with my other hand. now i know i can for some control
Don't make too many batards (my pan is round). For a boule I've figured out that a tiny cross score (not all the way across the loaf) is the best way to allow for some lift (if lift is possible) and there is less chance of flattening. Like this:
https://duckduckgo.com/?q=scoring+bread&t=fpas&iax=images&ia=images
Also, this page, scroll down for the diagrams using batards: https://breadtopia.com/how-to-score-dough/
But my most unique and fun way. Late to the party here, but just noticed this post.
First posted by the able Abel Sierra as "Ziggy" in early 2018, and immediately caught my fancy. I've done it a handful of times when my batard size exceeds ~700 grams.