Nathan Myhrvold emphasizes that scoring bread is crucial for even expansion during baking, recommending cuts to be 3-6 mm deep for optimal results.
For beginners, Nathan suggests using disposable depth guide lames, as they ensure even cuts and prevent accidental slicing too deeply into the dough.
Scoring should be the final step before baking to preserve the gas developed during rise, maximizing the bread's potential for a beautiful rise.
Skillful bakers can achieve artistic scores on bread, but it’s more important for beginners to focus on creating even cuts with proper techniques.
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