Recipe for frilly scores

12 thoughts on “Recipe for frilly scores”

  1. Your breads are magnificent looking, I can only imagine the taste. Thanks for your inspiration. I’ve been half-hazardly making sourdough bread for several years, I’ve had my starter for 17 years, but nothing ever comes close to looking like yours. I’ve only recently become aware of this delicate and intricate scoring process that I am very thankful you’ve shown how to do.

    Moldova is a unique country, never been but I’ve met a couple of young ladies working in hospitality here in Alaska (kinda of a labor scam but maybe gives some an opportunity). They were the nicest ever and so proud of their country and gave me some tips for visiting, if I ever do.


    1. Hi and thank you for taking the time to read and comment! Making bread is an amazing endeavor that can keep any perfectionist busy for years, and still be manageable to an absolute beginner. You do your thing and whenever you’re ready for a challenge, it’s there for you! Scoring definitely is a challenge and I’ve still got a lot to learn too! I’ll be updating my blog as I go, hoping to be of help to you and others.

      Do visit Moldova! I can objectively say that we’re pretty amazing out here!


  2. Hello. This post is AMAZING! So instructive, thank you. How do you steam your loaves? Are they in a Dutch oven or do you have a baking pan full of water? I am desperately trying to improve my sourdough which spreads like mad. I will try adding spelt and whole grain as per your advice. Thanks again.


    1. Thank you so much for taking the time to read and get back to me. I’m so glad you found it useful! I am currently baking on a slab of marble with steam coming from pan of boiling water on the oven floor. However, I did start with a dutch oven and it works just as well! If your dough keeps spreading, the first thing that comes to mind is to keep shorter bulk ferment times, shape tightly, and go for longer cold proof. that way the dough will be more resilient 🙂


  3. Hi Anna! I got struck by the flour you are using, since it is the flour from Slovakia! (hladká Tesco , špaldová Pohrosnký Ruskov). I know very well how it is to bake from these flours, and I don´t use any other, more strong…..but as we can see, it is possible to bake wonderful loaves. and for the belly, it is probably even better to have a little bit less of gluten to digest. 🙂 you do a great job!


  4. Hi Anna, thanks for your recipe and all the information shared here. Could you explain better about your baking on marble and steam? How do I create the steam? Thanks!


    1. Hi, Paula! I set an oven-safe pan of water to boil and then put it in the oven on the bottom. I keep it there for the first 20 minutes of the bake. Hope that helps 😊


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