Dough scoring knife full#

Or, you can create a scoring pattern that is “yours.” This is my usual scoring pattern for communion loaves: But scoring does provide a controlled area for your bread to expand during baking.Īlso, don’t discount the superficial “pretty” factor! I score my loaves differently based on who is receiving them.

As your bread expands, it will find weak points on its own to exploit.

In summary: breads that are of average hydration (66% to 85% hydration, or your typical sandwich breads, buns, rolls, boules, and baguettes) and baked at high heat should be scored.īreads that are high hydration or baked at a low temperature do not need to be scored.Īgain, bread doesn’t NEED to be scored. Oven temperature: if you are baking bread at a low temperature (375 degrees F or below), you don’t really need to score your loaf if you don’t want to.Not to mention, a wet dough is impossible to score with a knife because you don’t encounter any resistance. Hydration: If your dough is too wet, from 85% hydration to 100% hydration (or beyond!), scoring your loaf will do nothing.Whether or not you should score your loaf is determined by the hydration of your dough and the temperature of your oven. But if you care to make uniform loaves that expand to their maximum size, you should try it. If you don’t want to, you really don’t have to. If you don’t score your loaf, it will still expand, but in a jagged pattern. By scoring your loaf, you create weak points that allow your bread to expand more easily.

Dough scoring knife full#

If your gluten strands are formed properly, they will create a thick net, preventing your bread from expanding to its full potential. You want your bread to expand as much as it possibly can in the oven. Because the dough doesn’t need to push through a thick gluten net, it will expand more quickly and thus result in a larger finished loaf with bigger holes. How much the dough rises during the baking stage is determined by the strength of the gluten net, how quickly the crust of your dough forms, and the temperature of your oven.īy scoring your loaf in a pattern, you cut through some of the gluten net, and provide weak points for the dough to expand. The dough basically explodes with the huge amount of carbon dioxide released all at once. That is essentially what you are doing when you bake your loaf of bread – you are heating the dough and causing the yeast to release carbon dioxide in a frenzied state. If you put the dough in a warm place to rise, it will rise more quickly. When the gluten net traps the carbon dioxide, the dough rises. In a bread dough, you have yeast releasing carbon dioxide, and this carbon dioxide gas is trapped by a net made of long gluten strands. Materials: This UFO is made of solid American black walnut and stainless steel hardware.Besides making your finished loaf pretty, as I stated above, scoring allows the loaf to have a controlled rise while baking. Oil seepage onto the packaging envelope will occur, and is normal. Instead, they are soaked in our fractionated coconut oil prior to packaging, to prevent them from drying out. No chemicals are used to treat our wooden lames. One Astra platinum coated double edge razor blade included it is wrapped in paper inside the lame when you receive it. See the accessories section and pick yourself up a bottle of our fractionated coconut oil and wooden brass wire brush for easy maintenance and clean up-and an upcycled leather holster for storage!

No more lost blades (if you are a blade holder, you know what I'm talking about). Blade is easily stored inside for safety. Here are some of the benefits of the UFO Lame: We believe in fair wages, using no plastics or harsh chemicals and giving back to the baking community.

You can learn more about them here!Īll UFOs are made in our family owned small shop in Fairfield, Connecticut USA. A portion of the proceeds from the sale of these UFOs goes to The Real Bread Campaign to help with their mission: flour, water, salt! Well, that's oversimplifying a lot. This version of the UFO lame is engraved with The Real Bread Campaign's logo.