Scoring Sourdough Bread in the Bakery with Emerald | Proof Bread 

Fun fact: scoring patterns were used in communal ovens so a person/family could identify which bread was theirs.

oh hey, that's me! let me know if you have any questions for me about bread scoring. should i get the chance to make another video, i'll try to answer them! edit: some of my stencils used in this video are available to purchase through proof’s website! proofbread.com/collections/shippable-goods you can keep up with what i’m scoring in the bakery on my instagram: instagram.com/thegemthecolor

"It's supposed to be a visual representation of all the work that everyone else does, before it reaches me." That made me tear up, so beautiful.

i'm not even two minutes in and must say how much i appreciate the professional videography here. having a good mic makes SUCH a difference than just using the camera, thank you for that. it's a pro-level channel you've created! also, how did y'all just happen to be such good teachers & speakers? what a team! ok, back to the video...

I'm addicted to these videos. I love the stream of consciousness information by both Jon and Emerald "The Bread Artist" here on this video. Kudos to your camera operator....please give credit to whoever it is; they do a great job seamlessly following you around in the work area. Thanks again for great videos..

The scoring on the olive loaves is pretty common here in Italy for any kind of dough that has to ferment. It is done as a way to request blessing from God to the dough! Coolest channel ever!

Is eloquence a requirement to land a job at this bakery? Everyone seems to have very clear thoughts about the craft. Needless to say I love all the videos you post. Please keep them coming!

I work as a bread baker and I am having serous oven envy...

You are pretty hard to yourself when scoring the results. You are a champion.

I clicked on this channel on Tuesday of this week (9/15/2020) and binge watched all of the episodes. This team of people have taught me more about bread in general than I thought I would ever need to know to bake the occasional loaf. Now I look at what I baked earlier this week and wonder if I should pretend that it came from the store and start to make real bread. What an extraordinary community of individuals. Thank you Emerald for showing the art of making real bread beautiful as well as healthy.

Nice job Emerald! You are a true artist, amazing job and I know the scoring is not easy. Every time you pull out a loaf I just want to bite into the crust, yum!

First time I'm watching any of your videos. I didn't think that bread would keep my interest, but this has been a relaxing, informative and entertaining hour. Thank you for the entertainment and information.

this channel makes me sad so much tasty looking bread so far away :(

I love this video so much & also that you seem to be in a great, supportive work environment. That isn't always easy to find.

This is my favorite youtube channel! I learn something new, some new detail every time I watch or re-watch a video.

A baker, an artist and an outstanding human. Emerald really *is* a gem!

I love that Emerald said her job is to show the beauty of what everyone else did inside the loaf, but on the outside! Then she dumped a mound of flour on the stencil. Hahahaha! Just GREAT everyone! Love her attitude!

So much value.... so natural... I love those bread-talks :) keep it up!

I have a question, I heard you mention earlier about the dough being cold, how cold? Next, I now see you are scoring the bread dough, what is the temperature of the bread now? Or should I ask, What is the temperature of the dough when you put it in the oven? Can you tell me more about these boards your using in specific.

"the bread can smell your fear" hahaha so true

Baguettes ( my favorite). Ever Try laying them on parchment and use a Large peel to reload them? It saved my breads shape for sure.

Emerald is amazing! Always pleasant to see all Proof Bread videos! Beautiful history and respect of bread history!

You guys are the best!! Simple, straight forward. There’s no need of major editing what so ever. keep it up!

Emerald these are delightfully creative,I have learned so much! So well explained and executed,thank you so much for your time and expertise! You have such a gentle touch!

I just got a split cut on my ear on my sourdough this morning and I remember your video. I wonder if you already got an answer after this video was posted. 😅 help! I’m curious too haha

Loving the videos, can you get a tighter shot next time when she’s scoring? Thx

The bread can smell your fears...Brilliant!

I wanted to see how those cats turned out! 😂 Very informative video on scoring. I’ve got to get practicing to be as skilled as her! She’s such a pro. 😃

Another fun video, thank you. I'm in no place to make recommendations, so forgive me: perhaps you should get and use a finer-mesh seive (like wire mesh) for sifting the flour when stenciling to get a lighter dusting of rice flour?

I watched you handling the sourdough bread before baking and scoring it. Your teaching helped me tremendously when I baked my loaves this morning. For the first time ever they came out perfectly. Thank you.

So cool! Thanks Emerald for sharing all of this 🥰

What is the material you guys use for the boards? Also, could you do a video on how to clean and take care of bannetons?? Thanks!

wow, you rock man software engineer here, when i build things, so you know, in perfect analogy, attention to detail, premeditation (planing) and care are all identical. lucky guys, your neighbors!!! be blessed in what you do keep up the fantastic work sir!!!

Best i have ever seen. Simply YUMMY

I am a sour dough baker. Your bread looks very good.

I wish I could share a picture directly but all I could come up with was sharing a FB link. facebook.com/1877355225842529/posts/2743912252520151/?extid=M2EP9wZ2XU2HPHx2&d=n Thanks again Emerald for showing your talents. Also,I just got my wiremonkey lame and am super excited for my next loaves!!

Learned so much. Thank u

Beast in the kitchen.

Very helpful content! The double sided ear issue normally comes out when I score closer to a 90 degree angle. Might be best to do a 20-30 degree angle for a one sided ear. Hope this helps!

I am a convert and will now start praying to the bread gods when I start my bake. Emerald...an appropriate name. 👍👌

Very cool, I learn so much from these vlogs. Thank you, time to donate

What do you spraying on top? Water ?

Enjoyed every minute of your artistry. If I dare give you a tip when dusting your stencil...(I feel I’m trying to give advice to Michelangelo) To better control the amount of flour you dust with, tap the side of the sieve with the other hand and don’t shake your holding hand. I learned this from the SFBI, you’ll be pleased at the results. I understand you’re trying to explain your craft while doing it so not trivial but give it a try and see what you think. Cheers!

So beautiful! Thank you for your explanations of things. I am new to sourdough baking and finally obtained a nice ear, then last week’s loaf nope. I now won’t beat myself up. It still tasted delicious and demolished it!

every pastry Chef should focus on this video and learn from this how the create breads

One thing I can say about if I did own a bakery you could work for me any day because you can do your work and talk at the same time and didn't once have to stop and prop and look at the camera to explain what your were doing, like the ole saying would go, you can't walk and chew gum at the same time little less talk, shid you got it down pat my baby, show them how it's done....lol

Darn shame about those square stencils. If you could find an exacto knife or something sharp enough to trim around the motif on the square stencils to make a narrow flexible border you could still use them. Maybe a crown tooth scroll saw blade? You could use a lighter to melt any burrs on the edges a bit or sand them smooth with an emery board. Or leave them on for a halo effect. I want to quit my boring job now and be a bread baker like yourself.

WOW! I learned a lot today!!

1:00:16 I thought the first cactus were pineapples! Love your work!

YOOOOOOO good video!!!

Gently tap the side of your sifter to more lightly distribute the rice flour. Thanks for the video!!

I was glued to the screen the whole time! What a fabulous video and so informative. Really appreciate your nuggets of wisdom...I learned a lot today.

How is their dough so dry and stiff looking when it’s supposed to be a ‘high’ hydration. Mine are pretty wet and sticky even at 70%!

Have you ever noticed the small white timers that clip to your apron like they use at Starbucks many chiefs use them too,Weber makes a good set of oven/grill gloves kinda pricey .

Any Corona bread 🤣🤣

41:40 👏👏👏👋les baguettes coup de lame magnifique comment on dit chapeau👍👍 cependant une question où avez-vous appris vôtre métier ?🤔🤔 on se croirait dans une boulangerie/pâtisseries française

Love to watching you score and bake. You are an artist.

Thank you very much for showing how you score bread. I am doing a test run on deli rye bread this week and now I know how to improve my scoring. Thank you again for sharing about angle to use.

That video made my evening!

where's the butter???

I love how informational your videos are, I've watched like 6-8 hours worth!! Also I love your tattoos, they really express the whimsy you're trying to apply to the bread!!! :D

Thank you what a masterclass!

Love your videos!! Keep up the good work!

Emerald you rock. Congrats for the great vid and thank you very much for sharing your knowledge and experience with us. Hope we can run the production as nicely and graceful as you do someday down here in Vitória, Brazil.

Great video! Been working on my bread scoring and this provided lots of helpful tips. Like the embroidery on your apron too.

Ustedes si que son artistas, los felicito me encanta la manera con la que tratan cada pan, con mucho cariño, les mando saludos desde Tijuana México 👏 👏 👏

56:09 my dough looks and behaves like this if it's a little overfermented (mostly because it was too warm and I too slow) And the fact that your bread still puffs up like that in the oven is impressive.

“As part of my garden decoration series..” Ha! Sure

I love all of the team members I’ve seen so far

Another great Proof video! Emerald, do you have any tips for making stencils? Is there a machine or are they all hand cut? Thanks!

The bread can smell your fears...Brilliant!

Thank you for posting this. I am enamored by your process, and this video is exactly what I am looking for. You are amazing.

Thank you for this video.. my scoring is lacking for sure and I feel like I learned a lot!

You make beautiful bread! What is the size of your proofing baskets?

Super work:)

Beautiful! Congrats!

Great information once again! I have two loaves fermenting in the fridge right now, so many options for scoring!!!

Is this Emerald's first feature video? She did a fantastic job!

I have not seen a single loaf that I would not be happy with! Do what you do! You rock! I would be more than happy with what you put out.

HOLY COW....... JUST seeing you "flip" to the other side of the razor blade was worth watching!! 👍

Amazing Baker, absolutely I like your video.

Great video, you mentioned having 800g sourdough loafs. does this refer to overall weight or just the flour component. Also, what size banneton would you use for this size? Thanks, love your videos, really helping me perfect my loafs

I don't even know how someone can get up and get to work by 4am 😳. If I ever had to do something that early, I'd have to pull an all-nighter, which obviously isn't sustainable daily for work. How do you even fall asleep by 7 or 8pm?

I love the Proof videos! Have learned so much!...but this is my absolute favorite! Emerald is amazing to watch! I love how in all the videos the loaves are gently caressed and softly rubbed with flour! ❤ I mostly make no knead and challah but am inspired to try some sour dough now!

Fruit and nut-----try a few with pecans that add a hint of sweet. They are FABULOUS. I live in north Florida and I swear half of this county along with others produce so many nuts it's NUTS. Lol

Emerald is a beastttt

What is the material that you are cutting the stencils out of? Sorry if I missed it if it was mentioned.

Excellent! I learned so much. thank you.

This was super helpful! Thank you so much for sharing your skills with us!💜

What a wonderful video! Thank you for taking the time

I saw someone say that the tearing on the score at bake was due to underproof. Oven spring occurred too quickly.

love all your videos, they are really orient me what exactly this process is. what oven you use in your bakery? what time you get up in the morning to cover our orders?

what hydration do You have ? i bake with 76 now but when I score they automaticly loose shape and Yours are still that same, hope U guys answer ;) Love watching You

@1:01:1 0hat's the internal structure of the loaf overriding your will. 😉. Trust me, that's why you can't seem to recreate it on purpose.

Wow 1st time tuning into this channel as it popped up on my feed, the way you tossed them sourdough loaves out of the bannetons and they didnt spread out all flat like mine do nearly every time i bake a sourdough loaf was unbelievable. I am working on this and have been told im over proofing the bulk ferment. Can i ask at what temperature your bread is in the cold storage to stop the fermentation or slow it down. Im sure mine is still going at it in the cold proofing overnight because its fine most times when ive shaped it and stuck it in the banneton then come morning after around 12 hrs it spreads out, i actually dread turning my dough out. Ive had a few nice ones but pure flukes.

Great job Emrald, you truly are an inspiration to the baker community.

She does great working and discussing the subject ! Definately a great multi-tasker !

Amazing art, great Instragam as well, thanks for sharing!

Wow! I learned so much about scoring from this video. Thank you Emerald.

I think halfway through her hairstyle appointment she said " you know what? Let's do the half gangnam style."