Easy sourdough bread scoring. Recipe below!

This sourdough bread was made with 50% white bread flour and 50% whole wheat flour, 80% hydration.
Here’s my process
70g whole wheat levain
175g white bread flour
175g whole wheat flour
270g water
7g salt
10g water
🌾Autolyse flour and water for 2hrs
🌾Add levain, rest 30min
🌾Add salt and 10g water, rest 30min
🌾1 x S&F, rest 30min
🌾4 x Coil Folds, 30min apart
🌾Rest until dough increases in size by about 80-100%
🌾Pre-shape and bench rest 30min
🌾Shape
🌾Retard in the fridge for 12hrs
🌾Score (without the main expansion score)
🌾Bake 7min at 250C with the lid on, take out of the oven and slash in the middle. Return to the oven for additional 18min (keep the lid on)
🌾Remove the lid and bake for another 15min at 210C.
Happy baking!
For more detailed instructions and tips on sourdough baking, starter maintenance and anything else sourdough related, visit our website
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[@lusineroy]

This is absolutely stunning 🤩, thank you for sharing this scoring, definitely will try it out myself ❤❤❤

[@sourdoughfever]

Thank you so much. Lovely to hear. Let me know how yours turned out ☺️🙏

[@lusineroy]

@@sourdoughfeverfound you on IG, following 😊, will send you the finished loaf when I bake

[@apni9931]

por favor me ensine a receita desse 🍞🍞🇧🇷

[@laura3071934]

Do you put the dough in the freezer before scoring?

[@sourdoughfever]

Yes I do, for about 30-45min ☺️

[@apni9931]

please teach me the recipe for this breadplease teach me the recipe for this bread 🇧🇷

[@Emma-my5hc]

😍👍🙏❤️❤️❤️❤️❤️🇺🇦

[@sourdoughfever]

❣️❣️