Step Number 11 – Scoring

Step Number 11 – Scoring

After the final fermentation comes scoring. Some breads like pizza, ciabatta, braided loaves, bagels and bialys or focaccia and flat breads are baked without scoring. The shape of those breads allows for expansion without bursting. Other breads like boules or batards...
A note to our visitors

This website has updated its privacy policy in compliance with changes to European Union data protection law, for all members globally. We’ve also updated our Privacy Policy to give you more information about your rights and responsibilities with respect to your privacy and personal information. Please read this to review the updates about which cookies we use and what information we collect on our site. By continuing to use this site, you are agreeing to our updated privacy policy.