Welcome to my ongoing sourdough journey, a journey which has become wildly popular since COVID, in the world at large and in Jewish community (especially in the USA) as well! I previously posted How To Buy The Right Supplies For Sourdough Bread Baking, which I wrote when I just began, and now with a bit of experience and lots of fails under my belt, I present How To Make A Simple Pinwheel Sourdough Score, as after that long loaf forming process, the stress of scoring can be overwhelming!
The loaf pictured here is actually my first real success, not perfect, but truly getting there! I spent more time trying to get my starter nice and active, and started measuring my bread rise percentage more closely, and cold proofed in the fridge for 36 hours, and voila, a huge difference. This loaf was made with 75% whole wheat flour and 25% white flour, and friends, why work so hard and then not give your family the whole grain bread that is truly nourishing?
How To Score A Simple Pinwheel Design On Your Round Sourdough
Okay, so if you have been looking into sourdough baking you will see many many examples of sourdough scoring that is literally art! While I am of course hoping to get there someday, the stress of actually trying out the scoring patterns when you need to get the loaves in the oven can be too much, especially on a Friday morning. So, when in a pinch I’d recommend scoring a grid, or this simple yet attractive pinwheel pattern. Simply make six elongated comma cuts, starting from the center, and that is it. I’ll try to take a photo this week, so stay tuned for that.
And here, above, is a photo of my “crumb” for this successful batch of 75% whole wheat. Do note this is a roll, not a loaf, so those air pockets are not huge, but there is a nice distribution of them, so yippee!
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