Sourdough Bread Scoring Tutorial

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So you are getting into sourdough baking. You’ve been nursing your dough, stretching and folding it carefully. Watching it grow light and bubbly. Shaping it and putting it into a bannetons and sticking it in the fridge. It’s time to bake. You take it out and put it onto some parchment paper to score it. You freeze. You have no idea how to do it. It’s time to read my sourdough bread scoring tutorial.

Scoring bread is like a baker’s signature. Your bread will get a significant look that people will recognize. It also helps your bread to expand and give you amazing oven spring and a lighter crumb, at least with some scores. It really depends on what you are going for.

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The secret of the elusive sourdough bread oven spring

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Or how I learned how to bake artisan sourdough bread. Sourdough bread is the new black. Everybody wants to eat it and more than that, bake it. Getting started can be difficult: making the starter, different techniques that go into making and baking the bread, and in the end all you get is a flat piece of bread. What gives? These are my secrets to getting great oven spring in your sourdough bread.

I started baking sourdough bread a while back. I knew nothing about it, but I had a month at home recovering after surgery. The first struggle was to make the starter. It was winter, so my kitchen was rather cold and I didn’t know what effect it would have on making a starter.

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Chicken Katsu Curry Recipe

When you say Japanese cuisine, most people will think of sushi or ramen. There are so many more delicious dishes and sushi is not commonly prepared at home, and is usually something you’d go out for. Japanese curries are commonly made at home. You can even buy the easy sauce, but we’re gonna do it properly here. This is my recipe for chicken katsu curry.

My son Tom loves a variety of Asian cultures. Specifically South Korean and Japanese. So whenever I make a dish from either of those countries his face just lights up and he is so insanely happy. It doesn’t hurt that everyone else think it’s super tasty too.

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Triple cooked fries recipe

French fries are probably the ultimate way to cook potatoes. Unfortunately it’s very easy to end up with limp and soggy fries when you do it at home. In the industry it’s common to actually cook the potatoes by frying them at a medium temperature before they are frozen. Then you just toss them in super hot oil and crisp them up and heat the middle which is already cooked. This method takes it to the next level. This is the recipe for triple cooked fries.

If you follow this recipe you will be rewarded with the absolute best and most delicious fries you have ever tried. The crispy, almost glass-like surface shatters between your teeth in the most satisfying way. The middle of the fry is the softest, creamiest mashed potato. I’m salivating just thinking about it.

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Chocolate Sourdough Bread recipe

Sourdough has become a slight obsession of mine. I’ve noticed that it’s common for people who get into sourdough to get completely engulfed in working their starters (Tamagotchi anyone?) and baking delicious breads. Breads that are not only a lot healthier than your average store-bought bread, but also a hundred times tastier. Normally these breads are your common “bread and butter” types of breads, but I’ve started branching out into the world of add-ins and changing the flavor overall. This is my recipe for a chocolate sourdough bread.

Sourdough bread is usually something you’d think of as tangy, not sweet, but this bread takes the whole taste experience in the other direction. You definitely get a cakey vibe, but it’s really not sweet at all. The crumb is dark and chocolaty, with specks of chocolate pieces, sweet Cointreau soaked raisins and crunchy and very nutty hazelnuts.

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