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My sourdough crust keeps tearing when I score it, recipe says 78% hydration
I've tried 6 different scoring blades and watched every YouTube video out there, but the dough still snags and deflates every single time. It never happens with my regular white bread loaf, only the sourdough with that high water content. Is there a trick with shaping or proofing time that I'm missing, or should I just lower the hydration to 70% and call it a day?
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alex8201mo ago
Did you check your bulk fermentation time, not just the proofing? A 78% hydration dough that's taken a bit too far in the first rise is almost impossible to score cleanly. What's the dough temperature when you mix and how long are you letting it sit before you shape it? I ask because at that hydration, even 20 extra minutes can change the gluten structure and make it act like wet cement. Your scoring blade is fine, I doubt that's the issue.
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