Wood - The Art of Sourdough Scoring: Your All-In-One Guide to Perfect Loaves with Gorgeous Designs

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Contents

Guide

THE ART OF
SOURDOUGH
SCORING
PUBLISHING

YOUR ALL-IN-ONE GUIDE TO PERFECT LOAVES WITH GORGEOUS DESIGNS

BRITTANY WOODPHOTOGRAPHED & DESIGNED
BY BRITTANY WOOD

The author and publisher have provided this e-book to you for your personal use only. You may not make this e-book publicly available in any way. Copyright infringement is against the law. If you believe the copy of this e-book you are reading infringes on the authors copyright, please notify the publisher at: http://us.macmillanusa.com/piracy.TO LANDON
FOR ALWAYS SUPPORTING MY PASSIONS

EACH NUMBER COORDINATES WITH THE DESIGNS PAGE NUMBER

EACH NUMBER COORDINATES WITH THE DESIGNS PAGE NUMBER

As an artist, creating is essential for me. Having an artistic outlet is my therapy, and throughout my life Ive always found different avenues and ways to create. It was something I could do with my children in the kitchen, it allowed me to get my creative energy out and it resulted in nourishing, fresh bread for my family to eat afterwards. I found what worked for my lifestyle and Ive been hooked ever since.I started my sourdough journey in 2019, in the depths of winter in Rhode Island. After 2 months of trial and error, I finally felt like I had successfully baked sourdough, but the artist in me still wasnt satisfied, and I wanted more from the process. I had seen scored designs on sourdough before, but as I searched for tutorials and tips I couldnt find anything to help me get started.I searched for hours online, went to all the local libraries and bookstores, and yet still could not find any books or tutorials remotely mentioning scoring sourdough. It was so frustrating to me to not have any direction or help on how to hold a bread lame or what tools to use to achieve specific results; so thats when I decided I would have to figure it out on my own.I started from knowing nothing about sourdough and scoring bread, to knowing everything I needed to result in beautiful yet tasty sourdough, and I taught myself through it all. Ive been through the errors that a beginner home baker goes through and remember all the questions I had that no one had answers to.. My recipe yields a high fluffy crumb, keeping its height and shape, all while withstanding multiple cuts into the surface, resulting in a rewarding piece of art. I hope that through your sourdough scoring journey you can find a new creative outlet and share beautiful, intricate designs with your family and friends.

SCISSORS
Scissors are used at the very end of scoring. They are great to separate the skin of the dough from the main flesh of the dough itself. When corners or flaps are incorporated in the design, snip the edges right before baking allowing them to open up and bloom in the oven. When you do cut with scissors, try to make them as parallel to the dough as possiblethink about cutting the orange peel off rather than cutting into the flesh of the orange.RAZOR TIP
If you are using a tool to hold the razor blade as shown on the right, cut off the middle of the razor tip so that it doesnt interfere when scoring the design. By doing this you can achieve better curved designs. The blade is so thin that any type of scissors will cut through it.

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