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I have a question - how do you score very large loaves of bread so that they end up with a more pleasing shape and appearance? Whenever I need to bake BIG loaves (pictured are 4lbs each, I'm taking them to an early Thanksgiving celebration dinner tonight) oven spring tends to turn the loaf into a blob/balloon shape. If you look at my picture you'll see that although the scoring did its job and allowed the loaves to expand evenly, they're not very appealing. What do I need to do better?
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>>8284862
Your bread looks fine, don't be a testicle poacher.
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>>8284862
answer might be in this video
https://www.youtube.com/watch?v=iUuKstAWof4
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>>8284862
Your bread looks really good OP, probably tastes great too. Screw appearances.
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>>8284889
thanks for that, I spotted a scoring idea for boules that I haven't tried before
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What are you scoring with?
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>>8284889
That was awesome
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>>8284869
Thread posts: 8
Thread images: 2
Thread images: 2