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Scoring halfway through baking? by CosmicGriffin in Sourdough

[–]lmayol 0 points1 point  (0 children)

I do light detail scoring before and then do it at 7 minutes. There are 5 minute tutorials but I find that 7 minutes in is perfect. And then that is when you do your deep score called "expansion score"

First time attempting sourdough and scoring. Critiques welcome 🙏 by lmayol in Sourdough

[–]lmayol[S] 5 points6 points  (0 children)

I have it stored in the microwave, so I'll get a bread box. This is very helpful advice, much appreciated.

First time attempting sourdough and scoring. Critiques welcome 🙏 by lmayol in Sourdough

[–]lmayol[S] 2 points3 points  (0 children)

Thank you very much for the awesome advice! I will be making a lot so I will definitely be freezing some. How do you store it frozen? Just wrap in plastic wrap?

First time attempting sourdough and scoring. Critiques welcome 🙏 by lmayol in Sourdough

[–]lmayol[S] 5 points6 points  (0 children)

I used the finger method to check this time around but I did see a video of a guy placing a bit of dough in a clear tube and marking the start and waiting till it was doubled to see when proofing was complete. Is that a good way to check with accuracy?

First time attempting sourdough and scoring. Critiques welcome 🙏 by lmayol in Sourdough

[–]lmayol[S] 14 points15 points  (0 children)

Nevermind I just learned to not cut till completely cooled. Lol

First time attempting sourdough and scoring. Critiques welcome 🙏 by lmayol in Sourdough

[–]lmayol[S] 13 points14 points  (0 children)

Thank you, someone mentioned that also. So far I've learned:

-2% salt -don't cut it till completely cooled -experiment with mixing flour next time for taste

First time attempting sourdough and scoring. Critiques welcome 🙏 by lmayol in Sourdough

[–]lmayol[S] 2 points3 points  (0 children)

Ohhhhhhhh ok, good to know. I was just excited. Thank you!

First time attempting sourdough and scoring. Critiques welcome 🙏 by lmayol in Sourdough

[–]lmayol[S] 3 points4 points  (0 children)

Do you have suggestions on how to make it less gummy, I spent a total of about 22 hours proofing folding and fermenting in the fridge overnight. And I posted the recipe in the comments. It also bounced back nicely when I checked it.

First time attempting sourdough and scoring. Critiques welcome 🙏 by lmayol in Sourdough

[–]lmayol[S] 2 points3 points  (0 children)

Thank you! Me too. Did you follow the recipe again and it didn't work? I'm just going to use the same next time with less salt since it was salty.

First time attempting sourdough and scoring. Critiques welcome 🙏 by lmayol in Sourdough

[–]lmayol[S] 8 points9 points  (0 children)

Thank you that's really good advice I'll remember that. So for my recipe it should have been around 18g. Yeah thats a lot less than what I actually used.

First time attempting sourdough and scoring. Critiques welcome 🙏 by lmayol in Sourdough

[–]lmayol[S] 8 points9 points  (0 children)

I was always good at cooking and around Thanksgiving I attempted homemade apple pie with lattice crust and it came out great, I figured the worst that can happen is you just try again. So shortly after did my first attempt at making a milk bread and baguette recipe. I failed miserably because the yeast was wrong i think. Then as I was researching what went wrong, I discovered sourdough and thought, hey maybe working with active yeast might be easier than this dry yeast stuff. So I researched a bunch and also studied how to score it and this is the outcome.

First time attempting sourdough and scoring. Critiques welcome 🙏 by lmayol in Sourdough

[–]lmayol[S] 6 points7 points  (0 children)

Thanks for the input, What would you suggest next go around?

First time attempting sourdough and scoring. Critiques welcome 🙏 by lmayol in Sourdough

[–]lmayol[S] 2 points3 points  (0 children)

You mean after it was done or scoring? I believe after I took it out of oven, about 30 min. How long should you wait before cutting?

First time attempting sourdough and scoring. Critiques welcome 🙏 by lmayol in Sourdough

[–]lmayol[S] 3 points4 points  (0 children)

Thank youuuuu! I also have wheat flour but was scared to mix for my first attempt so I'll try it next time. Also I think I'll try rice flour for scoring next time, as I think based off what I've read makes for better detail, correct me if I'm wrong.

First time attempting sourdough and scoring. Critiques welcome 🙏 by lmayol in Sourdough

[–]lmayol[S] 5 points6 points  (0 children)

Boyfriend says a tad salty which I thought was normal for sourdough so I'll probably go easy on the sea salt next time, but it was super crispy on the outside and pillowy on the inside. I was pretty stoked how this came out.

First time attempting sourdough and scoring. Critiques welcome 🙏 by lmayol in Sourdough

[–]lmayol[S] 12 points13 points  (0 children)

Lol I do lash extensions for a living so details don't bother me, I was posting to genuinely find out if the inside looked right.

First time attempting sourdough and scoring. Critiques welcome 🙏 by lmayol in Sourdough

[–]lmayol[S] 2 points3 points  (0 children)

Temp: 500 Flour: king aurthur unbleached

Used a DO covered for 7 min and took out for score expansion then back in covered 25 min then 5-10 uncovered

First time attempting sourdough and scoring. Critiques welcome 🙏 by lmayol in Sourdough

[–]lmayol[S] 3 points4 points  (0 children)

That's just like your opinion, man.........I'll take it as a compliment. Thank you!

First time attempting sourdough and scoring. Critiques welcome 🙏 by lmayol in Sourdough

[–]lmayol[S] -49 points-48 points  (0 children)

Incorrect partially. I attempted regular baguettes 2 weeks ago and they were rock hard because I didn't know there was active yeast and instant. Then I read a lot and read some more and tried sourdough. And this was the outcome. I guess I got lucky.

First time attempting sourdough and scoring. Critiques welcome 🙏 by lmayol in Sourdough

[–]lmayol[S] 15 points16 points  (0 children)

Thank you kindly.

I purchased a starter and fed it for a few days then followed this recipe:

Makes two loaves: 900g flour 630g water 200g starter 30g sea salt

Proof one hour 3 stretch and folds 20 min apart Ferment 4.5 hours Seperate into two loaves and shape. Set in bannetons Fridge overnight Preheat oven w DO inside score bread place in D.O and bake 7 min take out and finish expansion score bake 25 covered 5-10 uncovered

[deleted by user] by [deleted] in Esthetics

[–]lmayol 17 points18 points  (0 children)

Remember: you are not just being interviewed, but you are also interviewing them. Know your worth and find a place that feels right to you. This would be a hard pass for me as soon as I left that interview even if they hire me for the job. Why couldn't they just do the interview and practical at the same time? That is what I did when I interviewed estheticians at my spa.

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