Played around with some scoring ideas this weekend. Aren’t they cute?

I’m still not getting as deep of a score as I’d like, so I think I’m going to try the 6 minute method on my next batch. You don’t score until the bread has baked for 6 minutes. This gives you a more firm texture to work with.

The other alternative is to put the bread in the freezer prior to scoring, and it essentially does the same thing.

My pumpkin loaves hardly even look scored because my hydration was so high. I’ll show y’all the difference next time when I try to 6 minute method.