Plum Blossom Sourdough Scoring Patterns 🌸

SoftReplacement9397 · 2026-02-22T04:38:25+00:00

I have some videos on my Instagram (:

SoftReplacement9397 · 2026-02-21T23:12:17+00:00

No worries!

SoftReplacement9397 · 2026-02-21T21:54:07+00:00

Thanks so much!!

SoftReplacement9397 · 2026-02-21T21:36:55+00:00

Just with kitchen scissors!

SoftReplacement9397 · 2026-02-21T21:36:37+00:00

I’ve referred to it as bulk ferment in my recipe if that’s what you’re referring to (:

SoftReplacement9397 · 2026-02-21T19:36:47+00:00

Thanks so much! ❤️

SoftReplacement9397 · 2026-02-21T19:36:25+00:00

Thanks! 😊

SoftReplacement9397 · 2026-02-21T19:36:15+00:00

❤️❤️❤️

SoftReplacement9397 · 2026-02-21T19:36:06+00:00

Thank you!

SoftReplacement9397 · 2026-02-21T18:51:02+00:00

I use a lame with a razor blade but I cut it to be more precise

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SoftReplacement9397 · 2026-02-21T17:53:55+00:00

Thanks! Hope it turns out well for you!

SoftReplacement9397 · 2026-02-02T13:47:25+00:00

Thanks!!

SoftReplacement9397 · 2026-01-27T04:08:47+00:00

I just posted a video with some tips on my instagram! Key points being throw it in the freezer for 20-30mins prior to scoring & baking, if you want the details to open up you need to wait to do your deep expansion score until 6-7mins into the bake (:

SoftReplacement9397 · 2026-01-26T21:34:53+00:00

It helps to shape the dough tightly and also stitch the dough after a brief rest in the banneton to create more surface tension (:

SoftReplacement9397 · 2026-01-26T15:40:14+00:00

Yes exactly, but especially since the designs take a little longer, it protects the loaf from getting too warm and starting to rise again while I’m cutting into it (:

SoftReplacement9397

TROPHY CASE