Burned my first sourdough boule and learned why scoring matters

Last Sunday I tried making my first sourdough boule from a starter I'd been feeding for 2 weeks. I skipped the scoring step since it seemed unnecessary and the loaf ended up splitting on its own in the oven. The crust came out dark black on one side because the gas had no place to escape. Now I always make a deep slash across the top before baking, and the bread bakes evenly every time. Has anyone else ruined a loaf by skipping a simple step like that?

3 comments

3 Comments

alice24222d ago

Oh man, I did the exact same thing with my first loaf and it looked like a volcanic eruption in my oven. I figured scoring was for fancy Instagram bakers, not me, and ended up with a charcoal brick that could probably stop a bullet. Live and learn, right?

olivers2822d ago

Yeah that scorin is a REAL game changer. @alice242 did your top get all crusty and cracked open like a volcano too? I'm still tryin to figure out why my bread always comes out with a giant crater instead of a nice clean slice mark.

alices1621d ago

Is it really that deep though, like it's just bread.

-1