HOW TO DECORATE BREAD | BREAD SCORING TUTORIAL
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- čas přidán 6. 04. 2019
- Oddly satisfying food video will make you hungry. Learn how the bakery gets beautiful patterns on bread.
A single or double slash promotes a large opening but a series of small, delicate slashes create a more intricate design.
Most bread bakers score the dough with a blade to create a weak point and direct the rapid expansion. Without this step, the dough can open in unexpected areas and in a rather chaotic manner.
Some bakers opt for a single, long slash, whereas others prefer lots of small slashes that together form a beautiful, artistic design. Regardless of the scoring choice, the goal is to guide the dough into rising predictably, consistently, and optimally.
Some people spray their knife with cooking spray or oil just before scoring.
You can draw the pattern you want to make on paper before you use it on your bread.
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#bread #foodart
I just started baking last month when I retired Thank you, these are beautiful!
enjoyyy!
With the holidays coming, I thought this would be a beautiful way to have decorative loaf of bread on Christmas day!!!
I found the music to be healing. The designs are amazing! Thank you for sharing your talent!
Absolute WONDERFUL. Im going to do Everyone of these. Thank you Liz
I could have watched this for hours. Beautiful work.
Espetacular!! Lindo 😍😍😍👏👏👏👏
Just lovely, thank you. 😊🇨🇦
Unpredictable and gourgeous
This lady is very good in scoring breads.
Beautifully done. Thank you.
Столько рисунков, 👍 теперь мне есть чем заняться, спасибо за идею
This is so amazing ❣️ thank you so much for your sharing
This is very helpful and therapeutic, really helped me reconsider my desires.
Am I the only one who thinks it looks better without the deep cuts?
Those serve a practical purpose. If you don't make any deep cuts then the bread will just expand naturally and will end up blowing out the design you just spent time scoring into it. The deep cuts let you control the expansion.
Hallo ,das ist doch Meisterstùck ,sehr dekorativ, was du machst.Volle Begeisterung von mir,ich bin beeindruckt ,,von Deiner Handarbeit''
Danke fùr diese Idee.Viele Grùsse.☺ 🌻🌻🌻 🌾🌾 🌹🌹
3:25 is my favorite!
amazing
Do you bake your bread on the parchment paper you’re marking or do you take it off of that parchment paper and put it in the oven
styrofoam, if you get it you get it
:))
Mood
It's look hilarious after baking
Someone got to eat all these.
What are you using to do the carving?
A bread lame
what kind of bread is this please? it's not sourdough is it?
Polish: Chleb ---> Anglish: Bread
// *Kto też z Polski?* ❤😂❤
Russian:Хлеб(hleb)
French:Pain
Spanish:Pan
Portuguese:Pão
Italian:Pane
German:Brot
Swedish:Bröd
Where can one purchase that small scoring tool? All I'm finding are the long-handled variety.
J Mo search UFO lame on Etsy
Buy the blade then go to Starbucks and get a stir stick, then run it through!😊
nice
yeeeesssssssssss, lepoooo
MY VEGETABLE & FRUIT DESIGNS COMING SOON!
#1Fokus #Ghostwriter
Рецепт такого хліба???
What flour do you’ve used to decorate?
I'm not sure, but I think it's rice flour
Beautiful work but how is this a tutorial when nothing is explained and its speed up?
What is the blade holder called?
@@xxxmnmxxmnmxxx Thank you 👍🙂
What hydration do you have in your dough?
Daniel Pascoa What does that even mean? I have no idea.
Novella Glass good thing the question isn’t for you then
I am curious about that too! Cuz my dough stick to the lame when its at 80%!
Even with good gluten lamination it can't be very high. I'd guess around 60% for it to still be that stiff after a few deep cuts.
It looks like you've reused your parchment paper. Is that correct?
HappyDays who cares if she re-used her parchment paper?!?
@@imthegogetter572 I'm sorry I wasn't clear. I thought it was a great tip to reuse the parchment paper to save money. I never knew you could do it. That's why I asked.
Yes 👉🧠