Mastering Sourdough Scoring: A Live Tutorial with Rachel Pardoe

Unlocking the Art of Sourdough Scoring: A Live Session with Rachel

Sourdough scoring isn't just about making your loaves look beautiful; it's a crucial technique that impacts oven spring, crumb structure, and even the flavor of your bread. In this tutorial, we’ll dive into a live scoring session with Rachel Pardoe, a true sourdough artisan, where she demonstrates a stunning black cocoa score. Whether you're a beginner or looking to refine your skills, this guide will break down the process and provide actionable tips you can apply to your own baking.

Understanding Rachel’s Approach

Rachel’s live session offers a unique glimpse into her creative process. Here’s what we learn: * **Black Cocoa for Stunning Contrast:** Rachel uses black cocoa powder to create a striking visual contrast against the dough. While regular cocoa works, black cocoa provides a deeper, richer hue. * **Dough Hydration Matters:** Rachel was working with an 80% hydration dough, significantly higher than her usual recipes. This results in a wetter dough that sprays more during scoring. She highlights the importance of adjusting techniques based on hydration levels. * **Freezing for Manageability:** Freezing the dough (around 45-50 minutes in Rachel’s case) firms it up, making scoring easier, especially with higher hydration doughs. * **Surface Tension is Key:** Rachel demonstrates techniques to create surface tension, like pinching the dough together, to help prevent spreading.

Techniques & Tips from the Session

Let's break down the specific techniques Rachel showcases: * **Preparing the Dough:** Before applying the black cocoa powder, Rachel lightly wets the dough’s surface. This helps the powder adhere and reduces mess. * **Expansion Score:** She starts by drawing an expansion score line with a skewer – a guide for the final, deep score during baking. * **Pattern Creation:** Rachel’s preference is to let the design evolve organically. She initially sketches out a plan but often allows the dough to guide her. She demonstrates several patterns, including wheat stalks, scissors, and a unique chevron effect by angling the blade. * **Dealing with Wet Dough:** Rachel advises using a wet tea towel to wipe your hands clean as black cocoa can get messy. She also recommends sifting the cocoa powder to break up clumps. * **Adjusting for Flour Strength:** She mentions that different flours handle hydration differently. Watch for tearing during shaping, which can indicate a need for stronger gluten development.

Troubleshooting & Common Questions

Rachel addresses several common questions from the live audience: * **Does Black Cocoa Affect Flavor?** Rachel finds it adds a subtle cocoa flavor that she enjoys, and it’s not overpowering. * **Freezing – Just for Ease?** Freezing primarily aids in scoring, but doesn't significantly affect the rise. * **Blade Sharpness:** Rachel changes her blade regularly, especially when working with wetter doughs. * **Hydration and Oven Spring:** Higher hydration doughs may have less oven spring compared to lower hydration doughs.

Key Takeaways

* **Experiment with Design:** Don't be afraid to deviate from planned patterns – let the dough inspire you. * **Hydration Awareness:** Adjust your scoring techniques based on the hydration level of your dough. * **Freezing is Your Friend:** A short freezer stint can make scoring much easier. * **Embrace the Mess:** Working with black cocoa can be messy – a wet tea towel is your best ally. * **Observe Your Dough:** Pay attention to how your dough behaves during shaping and scoring – it will tell you a lot about its strength and hydration level. We hope this tutorial helps you elevate your sourdough baking! Share your scoring creations in the Rogue Bakers community – we can’t wait to see what you come up with.