Scoring Sourdough Breads Workshop

Scoring Sourdough Breads Workshop

Regular price $50

June 16, 2022 4pm PT, 7pm EST
Zoom

***This workshop is not intended to show you how to score specific predetermined patterns but rather how to respond to a dough's anticipated needs.***

In this 2 to 2 1/2 hour workshop, learn the considerations of how to shape and score sourdough breads. We will discuss how shaping tension and oven spring affect scoring outcomes and how to adapt your technique to accommodate a dough's anticipated performance. Sarah will demonstrate scoring and baking 6 loaves of various shapes and formulas in a home oven using a ceramic Dutch oven and a Challenger bread ware pan. While the loaves are baking, she will also demonstrate how to shape dough to achieve your desired oven spring and scoring result, including coating the loaves in seeds. Techniques will include simple scoring marks to achieve the coveted 'ear', applying a stencil before scoring, using scissors to make a 'hedge-hog' shape, and also more intricate scoring patterns using a double-sided naked razor blade or lame. 

Please note, the workshop will use recipes published in Sourdough, Toast and Jam, and Heirloom cookbooks using stone ground, freshly milled flours only.  If you wish to purchase copies of the books for the recipes, Sarah is offering a 15% discount on copies purchased through this website. A discount code will be sent with your workshop purchase receipt. 

You will receive a scoring tip sheet and the link to view the workshop the morning of June 16th. PLEASE ADD info@ritualfinefoods.com and sarahowens@ritualfinefoods.com to your contacts list to avoid emails landing in your spam folder. The workshop will be recorded with the link to rewatch sent within 24 hours of the end of the workshop. 

No refunds. Space is not limited.