Three Ways to Score a Batard
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- เผยแพร่เมื่อ 14 พ.ย. 2024
- In this video, James Beard Award Winning baker, Greg Wade teaches three different ways to score a batard. From the best tools and techniques, to spotting mistakes, Greg covers everything you need to know about scoring your next bake.
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This is such an excellent video. I had one in the queue waiting to be scored and i applied your tips. I've had what i though was a nice ear before but for the first time i have one of those ears you see everywhere on social media. I'm so chuffed! thank you for making this video, still helping even 4 years on
Thanks so much! These is by far the best explanation of the whys and hows about scoring a batard. I’ve been baking for a while now and I learned quite a few new tips from your video. 👏👏
So happy to hear they've been helpful!
Well done. Didn’t know that about the curved blade and pulling it tight upon scoring.
Glad to hear that Paul. Greg's a pro.
Excellent description… thank you….. a great teacher!
Very clear tutorial. Applied your techniques to greet success. Cheers!
So glad to hear that!
I purchased the Challenger pan and make one sourdough bread the other day and though it turned out, I would give myself a two for effort! Scoring was the least of my problems. I did enjoy this video.
Thank you so much. Your tips is so cool.
Soooooo informative ! Thank you, can you do a video on open crumb loaf ?
Glad you liked this! Every step in the process is important for achieving an open crumb. Just keep watching, practicing, and eating bread!
Great video, thank you! I have a SD batard proofing now, almost ready to score. Up to now, I’ve been winging it, mostly lucky with getting ears.
Glad this helped Rob. I hope your scoring has gotten better.
Great video. Really good explanation…. 6 loaves to score. Wish me luck!
You've got this!
Very detail, should I score before baking or before fermenting dough?
Just before baking! Your last step before the bread goes in the oven.
@@ChallengerBreadware ok thanks!
Me a heathen scores baguettes using a pair of sharp scissors.
Any tips for scoring a loaf that’s heavily-seeded on top? I keep getting snagged!
Make sure you're using a very sharp blade, and that your dough is on the colder side. You can pop it in the freezer for 30 minutes before scoring to make it a little easier!
This was helpful! My scoring has been hit or miss and I never really knew how to make adjustments and improve. I have a better idea now. Thanks for posting!
Glad to hear this helped. Let us know how your scoring goes.
How can i prevent the blade just pulling at the dough? I use a new blade but it just seems to stretch the dough rather than making a clean cut. (Sourdough typically 70% hydration)
Scoring takes a lot of practice Kristopher. I work on it every loaf. The two tips I'd offer to prevent snagging is score sure and quick. It should take 1/2 second to make a slash. A metronome app has really helped me. Also, just score from the tip of your razor blade, not the edge. Good luck!
Final proof your shaped loaf in the banneton in your fridge :)
OOOOooooopppps. I thought this was a dating video.
Dude is tom delonge from blink 182
MmmKAY
you explain nice the 22 degree then you cut all your bread in like 75-80 degree angle, lol
you went almost in 90 degree (perpendicular) to the bread, make up your mind
Good looking loaf? Not really, too flat!
Thanks! We don't really think it is either.
What about the other two loaves - how did they look after baking? Useless video . . . . .