## Beyond Scoring: Exploring the Art of Sewing Sourdough Have you seen the latest trend in sourdough decoration? It’s called “sewing” sourdough, and it’s creating quite the buzz (and some strong opinions!) in the baking community. While some find it unnecessary, many are captivated by the creative possibilities. In this tutorial, we'll break down the process of sewing sourdough, teach you how to use this technique, and show you how it can elevate your bread artistry.

Sourdough Enzo (Rachel Pardoe) introduces this unique method in the video above, and we're here to expand on her demonstration and provide you with the knowledge to try it out yourself. Don't worry if you're new to decorative scoring; this technique can be adapted for all skill levels. ### What is Sewing Sourdough? Sewing sourdough is exactly what it sounds like – using a needle and thread (specifically, baker's twine) to create patterns and designs on your shaped dough before baking. It’s a fantastic way to add a personal touch and create visually stunning loaves. While it might seem unusual, it’s surprisingly satisfying and can open up a whole new world of bread decoration. ### Materials You'll Need * **Baker’s Twine:** 100% cotton twine is essential. This ensures it can withstand high baking temperatures without burning. Soaking the twine in water beforehand will make it easier to thread through the dough. * **Needle:** A bent tapestry needle is ideal. Metal needles are recommended for their durability, as plastic needles can be more prone to breaking. * **Dough:** Rachel uses a dough with 72% hydration, 15% Einkorn, 85% strong white bread flour, and 20% starter, but you can adapt this technique to your own recipes. * **Rice Flour (Optional):** For dusting the loaf and creating a smooth surface for scoring. * **Scissors & Tweezers:** For removing the twine after baking (if using non-edible twine). ### The Sewing Process: Step-by-Step 1. **Shape Your Dough:** Prepare and shape your sourdough dough as you normally would. Let it proof until ready for scoring. 2. **Thread Your Needle:** Soak your baker's twine and thread it through the eye of your tapestry needle. 3. **Create Your Design:** Rachel demonstrates an “X” pattern, but the possibilities are endless! Experiment with different stitch patterns – straight lines, curves, spirals – whatever your creativity dictates. 4. **Secure the Ends:** Once you’ve finished sewing your pattern, tie off the twine in a loose knot. Don’t worry about it being perfect; the dough will hold it in place during baking. Alternatively, you can leave the ends unknotted. 5. **Dust and Score:** Dust the loaf with rice flour. Then, add any additional decorative details you like. Rachel uses a “beading” technique, where she scores two parallel lines and then uses scissors to create small, square “beads” along the score lines. 6. **The Seven-Minute Score**: As Rachel demonstrates, this is a unique method of getting a beautiful expansion score. Bake for 7 minutes then re-score the expansion score. ### Removing the Twine If you’re using baker’s twine (which is safe to bake with), you don't need to remove it. However, if you’ve used a different type of string, carefully remove it after baking using small scissors, tweezers, and your fingers. ### Troubleshooting & Tips * **Twine Breaks:** Soaking the twine beforehand helps prevent breakage. Use a sturdy metal needle. * **Dough is Too Sticky:** Dust your work surface and the dough with rice flour liberally. * **Design is Too Complicated:** Start with simple patterns and gradually increase complexity as you gain experience. This technique, while visually striking, is about more than just aesthetics. It's about exploring creativity and expanding your baking skills. Don't be afraid to experiment and have fun with it! Also read our [companion article] for more tips on sourdough scoring and design. [https://www.youtube.com/watch?v=xWvVqLw-x4M](https://www.youtube.com/watch?v=xWvVqLw-x4M)