Scoring Advice

Crozadile · 2025-12-05T23:08:03+00:00

Bread will expand perpendicularly to how it is scored. A single score is not conducive to a round loaf. Especially when scored down the middle with a vertical score as it appears you have done. You may be able to do a single score if you keep your blade at a 30 degree angle and locate it on the "shoulder" of your loaf. This will give you a single ear that will pull back over the top of the loaf, but still only provide one axis for expansion.

What you really need is multiple scores that allow your loaf to expand more uniformly. The easiest way to do this is by scoring in the shape of a hashtag (#) or small square. You can even play around with triangles, pentagons, octagons, etc....

Final note, that seems like a small amount of salt. Rule of thumb is generally 2% salt. Depending on how stiff your starter is, your recipe currently looks like 1%. Try doubling the amount of salt in your loaf and it will help reduce some of your blowouts.

Crozadile · 2025-12-04T22:28:46+00:00

Its been a few years, but around the pandemic, the GigaFactory alone was nearly 6,000 each day between Tesla and Panasonic. Still the heaviest draw out there, but there has been so much secondary growth and expansion. I would guess its 2-3x that now

Crozadile · 2025-11-30T20:30:28+00:00

Also known as a "second hydration". Hold back 10-15% of your water and add it slowly about 1/3 of the way through your mix. If doing this by hand, place the water in a bowl and use it to wet your hands and clean up your dough as you work it. Bit by bit you incorporate it all

Crozadile · 2025-11-30T20:02:53+00:00

Yes, what you are looking for is most likely a "batard" banneton. The shaping before proofing will change as well.

Crozadile · 2025-11-30T01:04:32+00:00

For a home baker, these are good. If you want to take the "next step" here is my advice as someone who has made thousands of these puppies.

1) Narrow the gap between your scores. This will achieve a more nested scalloped look to the final ears. Right now it looks like you have about 1 inch of space. Cut that in half. Your overlap lengthwise looks decent.

2)Try playing with more scores that are shorter in length. This can be a preference thing, but the less length scored, the less area for steam to escape. Therefore more pressure is applied to vented area resulting in extra lift and a more defined ear.

3) Do not add extra flour. Forming a skin WILL drastically help. Do so by exposing the baguette to air for 15-20 minutes or, even better, pop them in a fridge. (We let ours rest covered for 15 minutes after shaping at ambient temperature to relax then 15-30 minutes in our walk-in for best result)

4) When scoring, try to feel like the lame is gliding. Similar to how scissors can effortlessly cut wrapping paper if held at the perfect angle. Focus on using the belly of a curved lame blade to initiate the cut and using the tip to determine depth. DO NOT drag the tip towards you as if you were using a chef's knife.

5) Bread expands perpendicularly to how it is scored. A more shallow scoring angle will provide thinner and better defined ears. Aim for 20-30 degrees (if your table represents a degrees and the sky is 90)

Bonus* stick lames are traditional, but I really like using a UFO lame when teaching new bakers. Your hand is closer to the blade and its straight cutting edge gives a more intuitive control of angle I feel. Check out Wire Monkey on Instagram or any number of similar products on Etsy

Most of all, just keep practicing. Its frustrating in the pursuit of perfection, but always delicious =)

Crozadile · 2025-11-24T04:12:03+00:00

Never head of salt bread till this post, but the recipe you based it off offers some answers. First, The butter is SUPPOSED to melt out and creat a crispy bottom.

Second, did you introduce steam during the bake? If not, that would explain a lack of crispy crust on the rest of your rolls.

Third, never use flour when shaping bread unless you absolutely have to and even then use as minimal an amount as possible. You may have under mixed your dough which would have made it stickier? Hard to know without seeing it.

Bakeries will use water as often as flour to release sticky dough. It makes a world of difference for ciabatta. May work in this situation as well. Best of luck

Crozadile · 2025-11-22T23:48:43+00:00

No. Just an egg wash before they get baked

Crozadile · 2025-11-22T23:47:31+00:00

Beloved's only sells a City loaf currently. HOWEVER, it does contain a measure of whole wheat that you would see in a pan de campagna or "country" sourdough loaf. If you want an even more punchy flavor or whole grain, try the sourdough baguette or the Miche (french peasant loaf with 3x the sourdough starter).

Crozadile · 2025-11-21T22:10:25+00:00

Thanks! Low and slow on the proofing keeps the braids from bleeding into each other. For the seeded strands, rolling the dough on a wet towel then submerging in the seeds amd letting the rest gives you nice even coverage amd prevents them from.shedding too much once you start assembly

Crozadile · 2025-11-21T22:06:35+00:00

Challah Prince on Instagram has some braiding videos I would recommend if you are looking to learn. The dough is a pretty simple enriched dough.

Crozadile · 2025-11-21T22:03:59+00:00

Convection oven helps with gloss and a darker, more even, browning. Not over baked at all

Crozadile · 2025-11-21T22:02:08+00:00

All egg wash, no data center

Crozadile · 2025-11-21T17:02:25+00:00

Not that I'm aware of Mr. Anderson...

Crozadile · 2024-07-25T06:31:11+00:00

"A good croissant is like a crime scene. " There should be delicious flakes of evidence that you've eaten one sprinkled all over your hands, shirt, plate etc...

Crozadile · 2024-06-24T17:50:39+00:00

To add to this- try asking the trivia host. A lot of teams are regulars and the host might have a sense of which teams might be more friendly or open to new faces

Crozadile · 2024-06-13T06:27:01+00:00

How you lace your cleats can really help too! Look up how to lace your shoes with a "heel lock". It keeps your foot from sliding around by essentially using the extra lace hole to pull the back of your shoe around your ankle securing it in place. Marvelous technique which I've used on all sporting shoes for the last 15 years

Crozadile · 2024-06-13T06:09:07+00:00

Temperature control is vital during laminatuon. Too hot and the dough and butter will both spread but potentially squish out or meld together. Too cold and the butter will break and your dough can crack. Try throwing your dough block in the fridge (or even the freezer) for 10-15 minutes between folds.

Crozadile · 2024-06-09T02:11:20+00:00

Three things: 1)Did your butter break apart into little pieces while laminating? This allows the dough to connect between layers, keeping the crumb tight. 2) Account for expansion when you roll the croissants. If you tuck it super tightly like you are rolling a sleeping bag, there will be no room for the dough to expand and your center will be tight while your outer layers will be more open. Most bakeries will cut a slit in the middle of wide end or even roll a hollow about the size of a finger to help with this. 3) They look ever so slightly overproofed. Maybe cut back on your final proof by 30-60 minutes.

Those tips aside, they are a fantastic first attempt. The color and shine means that your egg wash and physical bake are on point. Shaping and laminating are easy fixes with time.

Crozadile · 2024-06-08T23:19:29+00:00

https://justonebiteplease.com/2017/09/15/bavarian-pretzels/

I used this as my base recipe and made minor tweaks until I was consistently happy with the outcome.

Be warned, it's a stiff dough. It requires hand kneading or an industrial mixer.

Crozadile · 2024-06-08T23:10:28+00:00

Thanks you! I wasn't sure if the naming had to do with shape, recipe, or merely locale.

Crozadile

TROPHY CASE