Honey Blonde Sourdough and How Scoring Effects Loaf Shape

Honey Blonde Sourdough and How Scoring Effects Loaf Shape

Today’s bake used a small inoculation a long, slow bulk ferment.  I wanted to see what kind of flavor I could build with my new starter and a little blueberry yeast water in a dough that was over 90% AP/Bread flour.  I added just a little bit of whole grain for flavor and color.  Wanted to get a crumb color that was a pale blonde. 

Makes 1 loaf

247g AP Flour

169g Bread Flour

11g Whole Wheat Flour

11g Semola Rimicinata Flour

6g Rye Flour

6g Barley Flour

225g Water

68g Blueberry Yeast Water

9g Sea Salt

16g Starter

12g Honey

 

Method

Combine all ingredients and mix

Saltolyse for 60 minutes

2 sets of bowl kneading with a 45 minute rest between.  Place in proofing box at 75 deg F.

Bowl stretch and folds every 90 minutes until dough starts to get puffy (3 sets for me)

Pre-shape in a boule and bench rest 20-30 minutes

Final shape and final proof.  This method may have a long final proof (2-3 hours).  Watch the dough and not the clock.  It should be “jiggly”.

Cold retard for up to 8 hours.

Bake at 450 deg F for 18 minutes with steam.  Vent oven and reduce to 425 deg F for 10 minutes.  Internal temperature should be 205 deg F.

 

Scoring and Loaf Shape

I experimented with different scoring because I had 6 “identical” loaves.  I baked 3 at a time.  For the first bake, I did a single center line score, three cross diagonals, and two long diagonals.  The long diagonals started at the center end of the loaf and went about 3/4 of the length to the side.  In all cases, the loaf opens perpendicular to the score.  A loaf that’s split along the center line tends to open out and get wide.  A loaf scored multiple times across the loaf tend to open along the length.  They stay the same general width but get longer (the loaf if the first bake was spreading just a bit before the score.  Not a puddle but noticeably spreading, so I think a bit wider than a typical loaf).  The long diagonals produced a loaf that was both a bit longer and wider, but was also a little “twisted” and produced a irregular shaped end to the loaf.

For the second three, I repeated the multiple cross loaf scores.  I wanted to see if it would get longer without spreading like the first one.  I also did two different scoring patterns that were a continuous score along the centerline (one zig-zag and one holding the lame at no angle with multiple short cross scores).  In this case, the cross scores produced a loaf that was definitely longer and narrower.  In both cases with the continuous center line scores, the loaf opened up and got wider without really changing in length.

 

Unfortunately, all these loaves were spoken for, so I can’t say if there’s any difference in the crumb. 

What did I get out of it?  I tend to like my bread to be uniform in shape.  Call it the engineer in me.  So, I think going forward my scoring will be long diagonals or multiple cross scores.