Dead Dough

This dough is meant solely for practicing shaping and scoring. It's just flour, salt and water, with a touch of yeast, and not meant to be baked or eaten. Kind of like playing with Play-Doh! It can be re-rolled multiple times to try new shapes and scoring designs. It's a great tool for novice bakers to practice shaping before working with "live" dough. 


Tania

I wish I had skipped ahead to this recipe before starting the bread chapter. It would have helped my confidence so much! That being said, it was still fun to play around with the dough. Practice makes perfect, or so they say. I divided the dough in two, and shaped each half into bâtards. 


I tried each scoring method, 6 in total. Five were on the bâtards and one on the boule. There's something therapeutic and fun about slashing through dough with a sharp blade. I used an Exacto knife, which worked well. 

Single Cut and Sausage Cut

Triple Cut and Chevron Cut

Freestyle Cut two ways

Square Cut