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Scoring
Appears in
Published 2025
Turn the proofed breads onto the loading peel at least five minutes prior to loading. This gives the bread opportunity to relax, stretching its protein strands and enlarging the air cells.
When you score the sourdough porridge bread, it relaxes even further, looking almost as if it’s deflating. Don’t worry. In the hot, steam-filled oven the bread springs to life, demonstrating what’s called Oven Spring. Air cells expand, moisture inside the dough turns to steam, air cells expand even more.
Scoring the bread is optional. Without it, the dough finds a weak spot in the crust and ruptures to release pressure during the Oven Spring stage. This gives a unique look to each loaf and is part of the style of sourdough porridge breads.
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