Scoring a Sunflower Loaf
Hi everyone! We are having a challenge in our group on Facebook called, “Perfect Sourdough.” The challenge is to score a loaf to look like a sunflower, some 3d scoring fun. So I made up a variation of the Alaska Sourdough bread and had a super lot of fun scoring the loaves. Here is how I did it:
The variation of the Alaskan Sourdough formula is here:
Formula for the Sunflower Bread
- 260 grams of 100% hydration sourdough
- 480 grams of water
- 90 grams of milk or milk substitute ( I used evaporated milk)
- 700 grams of bread flour or half bread flour half AP flour
- 200 grams whole wheat flour ( I ground my fresh)
- 20 grams of sea salt
- Alternately – add some sunflower seeds! 🙂
This dough has no autolyse, just mix it together, let it ferment for five to six hours with folds (if it’s hot where you are ferment less time). Then shape your dough and refrigerate overnight. Next day bake at 450F for about 30 minutes with steam in the first half of the bake.
It’s easy to work with and score and has a nice open crumb.
It makes around 1750 grams of dough at 68% hydration. I made two medium loaves at around 700 grams each and a small sunflower loaf at 335 grams.
Have fun! I know I did! Teresa
See my new online baking course launch, “Sourdough Bread Baking Experiments.” (Good only until July 5th)
For more fun see More Baking Fun
