Flour Dusted Bread Design
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Flour dusted bread design

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Need another creative way to decorate sourdough bread? Try using white rice flour and black cocoa powder! 1) Use cut printer paper to create a stencil of stripes 2) Spray the dough with a bit of water (not too much or it will stick) 3) Apply the stencil and lift alternating stripes 4) Dust with white rice flour 5) Reapply the lifted stripes over the white rice flour and secure with sewing pins 6) Dust with black cocoa powder 7) Gently remove the stencil and score as desired Produced in association with CBC Creator Network.
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Sourdough bread flower inspired by @the.sourdough.mama I dusted my bread with some rose powder. It didn't affect the taste. Ingredients: • 90g sourdough starter • 220g water • 7g salt • 280g bread flour • 40g spelt flour • 10g flaxseed meal #sourdoughbread #sourdoughbaking #sourdoughscoring #breadscoring #sourdough #homemadebread #baking #sourdoughdesign #scoringbread #sourdoughart
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Do you love baking sourdough bread but are often looking for new decorative scoring techniques? Take some inspo from a summer’s day at the beach and try out this wave technique! It involves snipping the dough and then tucking it into itself. For more contrast, dust the dough with white rice flour. Don’t forget to try out the 7-minute score, too — do your decorative score, bake the dough for 7 minutes in a closed Dutch oven, and then do your expansion score. Produced in association with CBC Creator Network.
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40min · 2 servings Quick specs: • 500 gr 650 type white bread flour • 200 gr T80 flour • 200 gr semola flour • 525 gr water + 50 gr • 18 gr salt 200 gr leaven ( white/ rye) Autoluse for 3h (mix flour and 525g water) • 17 00 mix ( autolysed dough with leaven, salt and the rest of the water) • 19 15 Stretch and Fold • 21 15 Stretch and Fold • 22 15 Pre shape • 23 15 Final shape Around 23-25°C bulk fermentation temperature I’ve put it in the fridge and baked it after two days, due to changes in personal schedule. But a next day bake is perfect. • You can also bake it the same day, just start earlier and after final shaping it, leave at room temp for 2-4h.
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I almost didn’t share this burst beauty 🙈, but then I realized… as someone who calls themselves a sourdough educator, these are exactly the bakes I should be showing you! The ones that don’t go quite right—so you can learn from them, just like I do. Here are the mistakes I made: 💛 Strings too tight 💛 Cuts too small 💛 Dough not proofed quite enough Here’s my “fix it” list 🥰: 💛 Looser strings 💛 Bigger flower petals on top 💛 Extra hidden cuts along the bottom edges 💛 Let the dough proof long...
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40min · 2 servings Low hydration sourdough is super easy to handle and it is a very good alternative for beginners. Quick specs: • 500 gr 650 type white bread flour • 200 gr T80 flour • 200 gr semola flour • 525 gr water + 50 gr • 18 gr salt 200 gr leaven ( white/ rye) Autoluse for 3h (mix flour and 525g water) • 17 00 mix ( autolysed dough with leaven, salt and the rest of the water) • 19 15 Stretch and Fold • 21 15 Stretch and Fold • 22 15 Pre shape • 23 15 Final shape Around 23-25°C bulk fermentation temperature I’ve put it in the fridge and baked it after two days, due to changes in personal schedule. But a next day bake is perfect. You can also bake it the same day, just start earlier and after final shaping it, leave at room temp for 2-4h. #sourdough #bread #brö
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