Are you hungry for more scores? Here's the follow-up video: fdgk.net/eight-new-scores-video If you want the lame that I am using in the video, you can find it here: fdgk.net/buy-walnut-lame Get the t-shirt with all 12 designs on it: fdgk.net/buy-merch
@@liljanam870 I'm getting there. Trying to get the right % mix of water to flour. Ordered a scale off Amazon. Hoping that helps take some guesswork out of it. Even the ones that don't turn out perfect taste great though.
Made my starter 4 days ago and have already fallen in love with my colony and named it The Yeasty Boys. Thank you for all the information and inspiration.
Back in the day, every family had their own way to score their bread. It was a simple way to be sure which bread belongs to whom after baking it at the village baking house, as several families would bake there at the same day, using the same oven. Families that had their own oven didn't (need to) score their bread before baking.
There's a village in Mexico, I believe, that uses a communal solar oven called a panaderia solaria. They make individual marks to tell the loaves apart. In old Europe, women would utilize the residual heat of the baker's oven to cook their stews overnight, and each was given a little copper tag that matched the one on their cassoulette... put them in on Friday before sunset, pick it up Saturday evening. I need to see what you suggest about humidity in a home oven... I've seen other videos already. My oven is ancient, electric and as old as my rental house, generally I put a pan of boiling water on a lower shelf when making instant yeast breads, and also spray a few times... but there are times when I've just tossed in some ice cubes and closed the oven door. And for boules... I use my Le Creuset Dutch oven with the lid and parchment paper, removing the lid after it's risen, to brown it more.
Kudos at the amount of effort that you must have put into this video! That is a lot of breads & scores to get through, I learned some nice new ones thanks!
This kind of video which are long and involve the baker speaking really helps us learn unlike the short montage videos with fancy music alone. Brilliant video
Someone with a gretsch tremolo telecaster seems like the type of guy who would make a 20 minute mini documentary on scoring artisanal sourdough, great video.
It's always so heartening to see someone so passionate about something, and then see them execute on a video so wonderfully. Thank you for the step by step, this was awesome :)
I’ve been making sourdough bread for 4 years now. You have definitely upped my game. Your contrast is so good. But, you make it look so easy! Thanks for a very informative video. You’re a great teacher.
Thank you, Sune! I just made the most beautiful loaf with your master loaf scored with your yin Yang and wheat sheafs. I’ve learned more from your videos in the past two months than I have in the two years I’ve worked on this during the pandemic. I’m joining your Patreon group NOW.
I watch this clip so often, and every time I want to run into the kitchen with him and help him set that bread down, as beautifully and evenly as he scores his bread. Came for the score, stayed for the comments. Thanks @foodgeek
That was very helpful, thank you. I watched the ads, even on my rewinds. Plus I’m sure I’ll refer back to this great tutorial, from time to time. Cheers!
I love how we can see how much you have developed as a presenter when compared to your more recent videos. I’ve recently started using your recipe after messing up my old recipe way too many times. So far so good, thank you for being so geeky and precise.
I would like to learn the terminology in plain words, i.e., laminate, fermentation, bulk, proof. I am so enjoying following you because I continue to learn and get better. Thank you for what you do
Brilliant video!!! I really look forward to trying out these scoring techniques. The music seems like a take on Wes Montgomery who I happened to see when I lived in a big east coast city in the USA. Excellent choice of music on all of your videos. Now I'm on to making my sourdough starter and trying out some of your recipes. Thanks for all that you do!!
Thank you so much for this incredible video! Just made the diamond and cross window pane this morning and both turned out so beautiful. Can’t wait to try the others. Such an amazing video to learn with! I’ve watched it several times and will continue until I’ve tried all of them! 🥰
Pure Artistry! Thank you so much for sharing your passion in easy to follow steps! My first attempt at sourdough and scoring will be in about 15 minutes!
You have seriously got to get rid of that bread rack or put a damp cloth under it to prevent it from moving. ha ha. Love your video. Thanks for sharing!
What an awesome video!! Thank you so much. The Leafcut (first), The Spiral and The straight saucisson are my top 3 favourites. Can't wait to try them! 😄
Amazing tutorial. A lot of slipping and sliding going on after the bread is baked. I agree. No failures. Besides, the evidence will be eaten in a short time.
Haha, yes, that seems to be a common theme 🤣Those aren't great for grip, but awesome for avoiding the heat. I've recently bought some gloves that make it a lot easier :)
Many have commented on how you handle the bread out of the oven. I'd like to share a tip...I use a wooden spatula with a fat end to scoop up the bread with ease. Great videos by the way, love the attention to detail.
Great video, the reason I started subscribing. Started making full rye bread on sourdough a month ago and now I am preparing with instruction videos on youtube and guides on internet and the book on the topic of making the wheat bread. gonna try scorching the bread in a simple cross cut at first.
Excellent and encouraging video. I find scoring easy when the dough comes out of the fridge. But some recipes suggest removing the shaped dough from the fridge and allowing it to set at room temp for 3 to 4 hours, then score. Scoring is difficult after a few hours, so what is better: scoring and baking from the fridge or allowing it to be set at room temperature before scoring and baking?
Just beautiful! You make it look so simple, but it really is an art...and you have to be an artist...which I am not. Best bread scoring techniques video e-v-e-r!
I noticed that longer proofing times create a drier outer skin on the dough. Fast and warm final proofing times leave my dough very soft and the cuts turn into smooth dark zones without ears. Maybe a worthwhile experiment you'd consider doing? Love your channel!
Fabulous tutorial - thank you! I'm a 48 year old entrepreneur and should be concerned about how my business is going to survive the global lockdown. Yet what's going to keep me up tonight is worrying about what score pattern to try tomorrow morning on the 2 boules currently retarding in the fridge (your recipe, of course).
I did find that for the batard, if the dough is high hydration and I do a center cut, the final product is more spread out and flat. I ended up doing the classic French cut (3 cross cuts), which helps retain the shape a bit better. Thank you for the videos and examples of the different cuts
Beautiful bread scoring. I've got a paring knife that should do the job because usually I use a serrated knife and just cut a cross and I got thinking, how do people do all these lovely designs? Now I now. Oh yeah, great tip on the rice flour. I'll nick down the supermarket and buy some whilst my dough is resting.
OK, Mister...GIVE. :) WHERE can I get that Lame you're using?? I'm in love with it. Very much appreciate your thorough, detailed instruction. THANK YOU!
Thank you so much for your artistic designs. Bread is bread but a sourdough bread that has received that final artistic touch is a work of art . I’ve got to practice a lot.🇨🇦
![Seungmin "그렇게, 천천히, 우리(As we are)" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/kAzmhLHePqU/mqdefault.jpg)
Are you hungry for more scores? Here's the follow-up video:
fdgk.net/eight-new-scores-video
If you want the lame that I am using in the video, you can find it here:
fdgk.net/buy-walnut-lame
Get the t-shirt with all 12 designs on it:
fdgk.net/buy-merch
You included timestamps for the different cuts! You're an example to us all.
Thank you ❤️
This is how every video should be
"when something doesn't turn out the way you want, it's not a failure, it's a learning experience" i felt that
Honestly, this is the best 19 minutes I've spent watching a video probably ever. Just made my first loaf of sourdough ever yesterday. Thanks.
Congrats! I have one in the oven myself. Its so much fun!
How did it come out?
@@liljanam870 I'm getting there. Trying to get the right % mix of water to flour. Ordered a scale off Amazon. Hoping that helps take some guesswork out of it. Even the ones that don't turn out perfect taste great though.
I agree! so informative
Made my starter 4 days ago and have already fallen in love with my colony and named it The Yeasty Boys. Thank you for all the information and inspiration.
Back in the day, every family had their own way to score their bread. It was a simple way to be sure which bread belongs to whom after baking it at the village baking house, as several families would bake there at the same day, using the same oven. Families that had their own oven didn't (need to) score their bread before baking.
That makes a lot of sense 😊
There's a village in Mexico, I believe, that uses a communal solar oven called a panaderia solaria. They make individual marks to tell the loaves apart. In old Europe, women would utilize the residual heat of the baker's oven to cook their stews overnight, and each was given a little copper tag that matched the one on their cassoulette... put them in on Friday before sunset, pick it up Saturday evening. I need to see what you suggest about humidity in a home oven... I've seen other videos already. My oven is ancient, electric and as old as my rental house, generally I put a pan of boiling water on a lower shelf when making instant yeast breads, and also spray a few times... but there are times when I've just tossed in some ice cubes and closed the oven door. And for boules... I use my Le Creuset Dutch oven with the lid and parchment paper, removing the lid after it's risen, to brown it more.
For the batard the score's name is " saucisson"😉
I love how you’re really good at scoring but really bad at setting the hot bread down
You gotta choose your battles 🤣😂
So funny. I was thinking the same thing. Someone get this guy some rubber stops! Beautiful bread! So cool!
I was wondering why he seemed to be struggling, then I saw the cast iron. Lol. Yeahhhh, same struggle bus.
@@Foodgeek get something heatproof in between mesh and wall = great job, beautiful tools and awesome kitchen. AMAZING breads :) thank you for a treat.
I had the same thing on my mind! Hahahah...
Kudos at the amount of effort that you must have put into this video! That is a lot of breads & scores to get through, I learned some nice new ones thanks!
Thanks 😀 They were all delicious so it paid off in the other end. It's the most bread I've made in 3 days 😂
DUDE! You’re officially the coolest bread scorer in the world!! Guitar background and Tenacious D 🤘
I like how in the intro he stands in front of all of his guitars. Rockstar energy
🎸🤟🤟🎸
And every video he does has a different set of guitars! Do you have a video of all your guitars? Or multiple ones? Acoustic, electric, resonators..
And I love the music on the video too 🎶
This is the greatest sourdough scoring video in the world (tribute).
Awesome reference 🤣
This is the best comment in the world (tribute).
This kind of video which are long and involve the baker speaking really helps us learn unlike the short montage videos with fancy music alone.
Brilliant video
😂😂😂 Watching you, the bread, and the wire rack trying to come to a happy medium was hilarious 😂😂😂
Loved the tutorial!
Someone with a gretsch tremolo telecaster seems like the type of guy who would make a 20 minute mini documentary on scoring artisanal sourdough, great video.
Yes, exactly 🤣 It's a Bigsby tremolo on the Tele 😁
Love this, nice calm voice , chill music and great info, thanks.
You're welcome 😁
The spring on these loaves is really something!
It was even done with my overnight no-knead recept ;)
It's always so heartening to see someone so passionate about something, and then see them execute on a video so wonderfully. Thank you for the step by step, this was awesome :)
I’ve been making sourdough bread for 4 years now. You have definitely upped my game. Your contrast is so good. But, you make it look so easy! Thanks for a very informative video. You’re a great teacher.
Thank you
Love all the timestamps on the video. Definitely one that I will be saving and referring back to all the time. Thank you!
Thank you, Sune! I just made the most beautiful loaf with your master loaf scored with your yin Yang and wheat sheafs. I’ve learned more from your videos in the past two months than I have in the two years I’ve worked on this during the pandemic. I’m joining your Patreon group NOW.
I love both the boule and the batard with the wheat stalks. Using the twine to make guide lines is genius! Thanks for the inspiration! :)
You're very welcome
I love that you have the same clumsy bread dump shuffle that I do getting it to a cooli my tray
🤣
Very helpful. My 11yo is doing a course on bread and for a prize she was given a låme. She’s going to have fun trying these. Thank you.
I watch this clip so often, and every time I want to run into the kitchen with him and help him set that bread down, as beautifully and evenly as he scores his bread. Came for the score, stayed for the comments. Thanks @foodgeek
That was very helpful, thank you. I watched the ads, even on my rewinds. Plus I’m sure I’ll refer back to this great tutorial, from time to time. Cheers!
Thanks for this! The way you explain just seems to work for my brain!
I love how we can see how much you have developed as a presenter when compared to your more recent videos. I’ve recently started using your recipe after messing up my old recipe way too many times. So far so good, thank you for being so geeky and precise.
Sooooooo much bread! Leaf on the boule and classic french saucisson on the batard were my favourites.
Thank you for the inspiration. Your work is beautiful. Makes me want to jump in and try these techniques!
I would like to learn the terminology in plain words, i.e., laminate, fermentation, bulk, proof. I am so enjoying following you because I continue to learn and get better. Thank you for what you do
Thank you so much for this tutorial. Very much appreciated. I also love how bread comes out so crusty.
Oh yeah, me too 🤤🤤
Chef you are the real deal!!! much better than other food blog asmr stuffs.. Really helped and learned. Keep up the good work. I mean it
Thank you. I’ve finally got my bread recipe to a good state, now imma start my scoring
Thank you for taking the time to produce this. It also it might help if you put a silicone mat or towel under the cooling rack !
I can’t wait to try one of these! My dough is ready to go into the basket to rise.
Best of luck to you
Your cutting is putting me to sleep but your baked bread is making me hungry!
Brilliant video!!! I really look forward to trying out these scoring techniques. The music seems like a take on Wes Montgomery who I happened to see when I lived in a big east coast city in the USA. Excellent choice of music on all of your videos. Now I'm on to making my sourdough starter and trying out some of your recipes. Thanks for all that you do!!
Thank you ❤️ Love me some jazz 🎶
Bravo! Why did it take me 2 years to find your channel, but glad I did.
Great video for newbies like myself 😜. I bet you enjoyed giving all them beautiful loaves out 😊🤭 thanks for sharing..
Thanks. We used a lot of them for my girlfriends sons birthday. :)
Thank you so much for this incredible video! Just made the diamond and cross window pane this morning and both turned out so beautiful. Can’t wait to try the others. Such an amazing video to learn with! I’ve watched it several times and will continue until I’ve tried all of them! 🥰
Thank you ❤️
Thanks!
You're welcome. Happy you found it useful 😊
You are fabulous at scoring and sharing the techniques. WTH with getting loaves out of the cast iron?!!
😂 I got myself some new gloves, check my newer videos 😁
Amazing tutorial and I appreciate the time stamps! I was rooting for you each time you tried to put the loaves on the wire rack lol
All your videos are amazing, but this one is probably my most favourite so far !
Pure Artistry! Thank you so much for sharing your passion in easy to follow steps! My first attempt at sourdough and scoring will be in about 15 minutes!
You have seriously got to get rid of that bread rack or put a damp cloth under it to prevent it from moving. ha ha. Love your video. Thanks for sharing!
Tried the swirly scoring pattern and it came out beautiful! Thanks for the detailed video!
This is awesome. So much work too! Going to try out the classic French stock cut right now. Thank you for sharing. (Also very relaxing to watch).
Thank you ❤️ Very happy you found it helpful 😁
What an awesome video!! Thank you so much. The Leafcut (first), The Spiral and The straight saucisson are my top 3 favourites. Can't wait to try them! 😄
Thank you ❤️
I love the wheat stalk...I have done it for years on pie tops...beautiful!
Me too. Simple, yet beautiful 😁
So much time and effort out in for all the beautiful work. Very enjoyable video.
Thank you so much for this video. I made a gorgeous loaf with one of your designs.
Wonderful!
Wow! Beautiful scoring techniques. I will try out the last one just now. 😍
Thanks, and have fun baking :D
@@Foodgeek it turned out beautifully. 😊
I'm frustrated your channel wasn't recommended to me any earlier; excellent video! You have a new loyal subscriber :)
This was so fun to watch. All my designs seem to get lost in the oven rise. But I will keep trying!
Amazing tutorial. A lot of slipping and sliding going on after the bread is baked.
I agree. No failures. Besides, the evidence will be eaten in a short time.
i usually use my fish spat to transfer my bread to the cooling rack... obviously i need to invest in some giant clunky oven mitts instead!
They are the best... At keeping my hands safe 🤣
Nicely done video! Excellent technique for basic and some more complex scores!
Loved the video, did chuckle at getting the bread onto the racks, struggled a lot 😀 trying some of these for sure
Haha, yes, that seems to be a common theme 🤣Those aren't great for grip, but awesome for avoiding the heat. I've recently bought some gloves that make it a lot easier :)
Many have commented on how you handle the bread out of the oven. I'd like to share a tip...I use a wooden spatula with a fat end to scoop up the bread with ease. Great videos by the way, love the attention to detail.
Excelente vídeo, excelente presentación y excelentes dibujos. Muchas gracias.
Looking to improve my scoring technique. Your video was very helpful. Thanks!
Thankyou for all your hard work, I have been watching your videos and they have helped me immensely thankyou again
Great video, the reason I started subscribing. Started making full rye bread on sourdough a month ago and now I am preparing with instruction videos on youtube and guides on internet and the book on the topic of making the wheat bread. gonna try scorching the bread in a simple cross cut at first.
Thank You I got my lame recently wasn't sure what patterns to do Love The Tenacious D Shirt
What a great video. Thanks for posting this. I'm going to keep referring back to it and will try them all out! Cheers.
Glad it was helpful! ❤
Followed for the Tenacious D shirt, stayed for the bread knowledge and general food geek awesomeness
This is the most satisfying thing to watch.
Yeah! Another use for my cake turntable!!
Excellent and encouraging video. I find scoring easy when the dough comes out of the fridge. But some recipes suggest removing the shaped dough from the fridge and allowing it to set at room temp for 3 to 4 hours, then score. Scoring is difficult after a few hours, so what is better: scoring and baking from the fridge or allowing it to be set at room temperature before scoring and baking?
You are amazing. Your videos are so helpful. Thank you for all your geekyness
Thank you ❤️
Wow! Educational, and succinct and the music was great. Subscribed.
Thank you so much ❤️
Just beautiful! You make it look so simple, but it really is an art...and you have to be an artist...which I am not. Best bread scoring techniques video e-v-e-r!
Hey! I was wondering where you got your tool for scoring? It's lovely and works really well.
Here: fdgk.net/buy-walnut-lame :)
wonderful video for starting out at bread scoring techniques. thank you !
I noticed that longer proofing times create a drier outer skin on the dough. Fast and warm final proofing times leave my dough very soft and the cuts turn into smooth dark zones without ears. Maybe a worthwhile experiment you'd consider doing? Love your channel!
Such an awesome video!! Must have been a huge effort to make this...
So glad I found your awesome channel! ☺️
Thank God, only two angles! Wonderful Results!
Do you freeze the dough before scoring?
Fabulous tutorial - thank you! I'm a 48 year old entrepreneur and should be concerned about how my business is going to survive the global lockdown. Yet what's going to keep me up tonight is worrying about what score pattern to try tomorrow morning on the 2 boules currently retarding in the fridge (your recipe, of course).
Same! Almost to the age. 😆
The original video really helped to improve my scoring! thanks
Thank you for this really nice video! I have learned a lot. I'm gonna try the techniques next time I do my bread.
EXCELLENT VIDEO! Thoroughly enjoyable.
Beautiful every one & you make it look so easy. Can’t wait to get started. Thanks (& subscribed!).
This was an extremely satisfying video to watch. I’m gonna go try the diamond thatch on my first sourdough boulle now! :-)
I did find that for the batard, if the dough is high hydration and I do a center cut, the final product is more spread out and flat. I ended up doing the classic French cut (3 cross cuts), which helps retain the shape a bit better.
Thank you for the videos and examples of the different cuts
Beautiful bread scoring. I've got a paring knife that should do the job because usually I use a serrated knife and just cut a cross and I got thinking, how do people do all these lovely designs? Now I now. Oh yeah, great tip on the rice flour. I'll nick down the supermarket and buy some whilst my dough is resting.
not everything that looks good is good this bread is rough around the edge but to DIE for ruclips.net/video/0wum4qplDhY/видео.html
OK, Mister...GIVE. :) WHERE can I get that Lame you're using?? I'm in love with it. Very much appreciate your thorough, detailed instruction. THANK YOU!
fdgk.net/buy-walnut-lame 😊
Thank you. Those were great, can't wait to try some of them.
I love this guy. Guitars and dough, yeah
Thanks for a great video and for the tips in the end of it, they were really helpful.
You are welcome :)
*Гарні узори для хліба, супер, дякую*
Such beautiful breads! Thank you for teaching us!
Thank You!♥
You're welcome ❤️
thank you for the videos i am trying all your designs one by one
Dude! New to baking and this is super helpful. Just subbed. Thank you.
Doing a funky sour dough recipe today! just got 10 pounds of artisian malted bread flour that has a partial barley four added cant wait
Thank you so much for your artistic designs. Bread is bread but a sourdough bread that has received that final artistic touch is a work of art . I’ve got to practice a lot.🇨🇦
you make that look so easy! I know.... practice, practice, practice!
The music made this video even more enjoyable
Good morning. Thanks a lot. for. this tutorial. I wonder how much hydration of the sourdough have you used in these loaves. Best. regards