Starting Your Starter Day 8 (pt1): Scoring and Baking

Scoring your dough helps it expand in a controlled direction. It will expand, but if there is no score mark to guide it in a direction; the dough will burst at its point of least resistance, wherever that may be. For a round a simple straight score down the middle (from 12 o’clock to 6 o’clock) is an easy way to start.
To score your dough you will need a Lame (French word for blade), which is a handle that has a double sided razor blade attached to it. I prefer to use the bare razor blade without a handle.
The wood that the basket is made of allows for the dough to dry out and form a skin, while it is in the refrigerator. This skin and its dryness is going to make it easy to score your dough. Wet/moist/sticky dough is impossible to score.
#sourdough #sourdoughstarter #sourdoughbread #sourdoughbaking #thestrengthkitchen

[@JReuland]

I prepared the parchment paper for tomorrow morning! Good tip for having a perfect circle! Thanks

[@thestrengthkitchen]

Thank you!

[@amandapeterson5561]

My sourdough is very flat and dense out of the oven. Stands maybe 2-3 inches tall. Any idea what I might’ve done wrong? (It’s 85 degrees here rn, and took all the 6 hrs to rise and still didn’t rise as much as yours did). But the flavor is good! I’m excited for when I get it right! 😂

[@thestrengthkitchen]

When you say “6 hours to rise”, are you referring to bulk fermentation? After that you shaped it into a banneton and put it in the refrigerator for 8-48 hours. Then you baked in hot cast iron at 450 for 45 minutes,right?
Had your Starter doubled or tripled in volume before mixing?
Temperature is tricky. I have been using cold water to slow down my Starter and my dough. My kitchen has been running at 80 degrees.