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I thought scoring my loaves was just for looks until my oven spring told me otherwise
I used to skip scoring my sourdough because I figured it was just a pretty cut on top and nothing more. For about two years my boules came out with a tight, uneven crack along one side and I blamed my starter or my shaping. Then a baker at the Saturday market in Ann Arbor watched me load a loaf and asked why I never scored it. She showed me a single slash at a shallow angle, about half an inch deep, and said the dough needs a place to open up or it will tear wherever it wants. My next bake rose taller and more even than anything I had made before, same recipe, same starter, nothing else changed. Now I do one long cut down the middle and two small ones on the sides, and the crumb has been way more open since. I still see folks online say scoring is overrated and I get why, but for me it was the missing piece. Has anyone else had a bake change completely from one small step like that?
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karen_hart7d ago
Same thing happens with people, they need room to open up or they crack somewhere ugly.
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