Coffee

[Phaedra]

just had my first coffee today, as the entire morning, I was doing some studies on sourdough bread making.

Here are two beauties baked this morning, love them.

The enchanting color comes from the pure Carrot and Pomegranate juice.
Very subtle sourness - and it works harmoniously with the sweetness from the juice.

Open sandwich I will sell in my cafe in March - I have another few weeks for more practices.

 

[ducks4you]

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[Dahlia]

just had my first coffee today, as the entire morning, I was doing some studies on sourdough bread making.

Here are two beauties baked this morning, love them.
View attachment 72045
View attachment 72046

The enchanting color comes from the pure Carrot and Pomegranate juice.
Very subtle sourness - and it works harmoniously with the sweetness from the juice.
View attachment 72047
Open sandwich I will sell in my cafe in March - I have another few weeks for more practices.
View attachment 72048

I love the designs you added to the crust! Just wonderful. I love how you combine food & art!

 

[flowerbug]

i also glad that you share the pictures with all of us. viewing is mostly calorie free even if i am gaining pounds in spirit.

 

[digitS']

Mid-afternoon snack:

Turnovers . DW is always the one to make the pie dough & roll it out even if I do the fillings. She bought some pie filling and made turnovers. It's perfect for me since I like the crust so well even if it is a bit unnecessary to buy canned filling.

Apple turnover with a cup of catnip tea .

 

[ducks4you]

Usually @Phaedra tells us the Why about her baking, but I will fill this one in bc I started doing it myself.
When your bread rises the yeast gets out of control and expands very quickly. If you score the loaf right before baking it slighly deflates and gives you a more even surface.
Obviously Phaedra has a professional tool for this, like:

https://www.etsy.com/listing/1632836898/bakers-knife-stainless-steel-baguette?gpla=1&gao=1&&utm_source=bing&utm_medium=cpc&utm_campaign=shopping_us_-home_and_living-non_domestic_low&utm_custom1=_k_fc6c3f2d4d001111529358a215b55b2c_k_&utm_content=bing_412373112_1306220111800154_81638820759625_pla-4585238371916914:pla-4585238371916914_c__1632836898&utm_custom2=412373112&msclkid=fc6c3f2d4d001111529358a215b55b2c

"Professional bakers use this tool (called a lame) to score loaves of bread before baking to allow for rapid dough expansion."
There are many different sharp knifes used to make various patterns, but I just use a paring knife and make a crosshatch pattern. I don't bake nearly as many loaves as Phaedra is baking.
My loaves used to look like corn smut, but now they resemble evenly baked loaves.

3 Ways to Score Bread Without A Lame - Grant Bakes

When I was a beginning bread baker, I didn’t own a bread lame. That seemed like a purchase for a more experienced baker. So, I scored my bread with a standard kitchen paring knife (with disasters results). If only I had known then what I know now about effective scoring, I would have avoided...

grantbakes.com

 

[Phaedra]

Usually @Phaedra tells us the Why about her baking, but I will fill this one in bc I started doing it myself.
When your bread rises the yeast gets out of control and expands very quickly. If you score the loaf right before baking it slighly deflates and gives you a more even surface.
Obviously Phaedra has a professional tool for this, like:

https://www.etsy.com/listing/1632836898/bakers-knife-stainless-steel-baguette?gpla=1&gao=1&&utm_source=bing&utm_medium=cpc&utm_campaign=shopping_us_-home_and_living-non_domestic_low&utm_custom1=_k_fc6c3f2d4d001111529358a215b55b2c_k_&utm_content=bing_412373112_1306220111800154_81638820759625_pla-4585238371916914:pla-4585238371916914_c__1632836898&utm_custom2=412373112&msclkid=fc6c3f2d4d001111529358a215b55b2c

"Professional bakers use this tool (called a lame) to score loaves of bread before baking to allow for rapid dough expansion."
There are many different sharp knifes used to make various patterns, but I just use a paring knife and make a crosshatch pattern. I don't bake nearly as many loaves as Phaedra is baking.
My loaves used to look like corn smut, but now they resemble evenly baked loaves.

3 Ways to Score Bread Without A Lame - Grant Bakes

When I was a beginning bread baker, I didn’t own a bread lame. That seemed like a purchase for a more experienced baker. So, I scored my bread with a standard kitchen paring knife (with disasters results). If only I had known then what I know now about effective scoring, I would have avoided...

grantbakes.com

I think the reason for scoring your loaves is not to allow rapid dough expansion - the rapid expansion will naturally happen when a dough with proper structure goes into a properly preheated vessel about 20mins.

The reason to score the loaves, in my opinion, is mostly to show the dough where to crack (more beautifully) during oven spring happens. Even you don't score your dough, it will still open in a random way - I don't think it's a big deal, because the most important thing is your crumb and crust are pleasantly delicious.

Here is a sample that I didn't score 'well' - however, the crust is just perfect, I don't really like those mega powerful crust, very unfriendly for my mouth

So this not well scored bread has a slight crust and soft crumb, a very satisfied one.

For me, scoring is more for cosmetic concern - something nice to have, but not 100% necessary, like latte art.
I can enjoy a good Latte without any latte art, and same for a good loaf without beautiful scoring. You can simply score straight at the center, and the most practical tool (for me) is a new razor blade plus something can properly and safely hold it.

The Japanese milk loaf I made today - I used pumpkin seed oil to replace butter, and the color is so lovely.