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Hit my 500th sourdough loaf yesterday and it finally clicked
I always thought scoring patterns were just for looks and didn't matter for the bake. But after making 500 loaves in my home kitchen near Portland, I finally paid attention to how deep cuts affect the oven spring. Turns out a good ear isn't just for show, it actually helps the loaf expand evenly instead of blowing out the side. Has anyone else had a number like that where something just suddenly made sense?
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