How to score a bread - detailed tutorial on scoring a pattern of radiating wheat husks

In this video I demonstrate how to score a radiating wheat husk pattern on your sourdough loaf. I use a basic lame I bought online- i purchased it with a handle- it’s a personal preference - there are many variations of the lame. The key quality is sharp razor. I have since switched to a better one with sharper razor: here is a link to what I use - you will get 10% off if you purchase through my link. https://wiremonkey.com/discount/C1Z5Y... Before scoring the loaf, dust your bread with flour - this helps the pattern to stand out better after baking. For daily bread bake posts and videos, please follow me on Instagram @mariambakesathome, and subscribe to my channel to watch tutorial videos on YouTube. The recipe Variation on my master basic sourdough loaf, using @kingarthurbaking bread, whole wheat and all purpose flours and @bobsredmill spelt flour. Preheat the oven with your pan inside for about 45 min at 500F (they highest setting). I bake in my Lodge Dutch oven at 500F covered for 25 min and at 400F uncovered for 20 min. Bread specs are: 65% bread flour 25% all purpose flour 5 % einkorn flour 5% whole wheat 80% hydration 20% Levain at peak. 2.2% salt. All hand mixed. Day 1. Mix your levain and leave it overnight on the counter. This one was mixed at 1:2:2 but it’s a personal preference. I will do a video about mixing the loaf from scratch soon. Day 2. Mix flour and water, cover and let it stay for 1-2 hrs (that’s up to your schedule). This stage helps speed up gluten development. Add your levain and mix until incorporated about 5 min. I mix by hand (wet your hands to prevent sticking) but you could use your stand mixer with dough hook attachment at lowest setting - “stir” . Once incorporated, cover and let it rest for 30 min. Add salt, mix again for 5 min - by hand or mixer on lowest setting. Then cover and let it rest for 1 hr. After that I do one stretch and fold, lamination and 3 coil folds separated by 45 min. Shaped directly and stored in a banneton after 8.5 of bulk proof -cold kitchen - final dough temp was 72F. Cold retard covered overnight 12-16 hours.