Scoring: Live and learn
I’m posting this b/c of problems I’ve had w the last 2 bakes and lack of good oven spring. I was worried about my starter (it’s fine and healthy) and about the stone not being hot enough (so waiting a full hour before dumping the poorly-shaped batards onto the stone), but today I discovered I wasn’t scoring deeply enough.
I’m doing Hamelman’s Vermont SD and the bake last week was too flat. Looked like the same thing was happening today but one loaf was springing much better than the other and it was more deeply scored. Next time I will score even more deeply and especially more deeply at the ends. I have been too cautious thinking 1/2″ was the max depth I should score, but for those loaves more deep scoring will be better, I think. Live and learn.
Source: Fresh Loaf