A slightly different way to score dough

[RonB]

This just cam e up in my feed and I thought some might like it:

https://www.youtube.com/watch?v=0h63OloQQd8

And this is the first time I have noticed this guy.

[58limited]

Just so happens I'm in the process of feeding my starters. I'll have to bake a loaf this week and try this technique.

[FireMan]

Here I thought it would be a new way to rob a bank.

[HawkerXP]

Perfect way to use those leftover masks from..............well. Those days.

[SheilaAnn]

So cool!

[RobertC]

I've seen that guy's videos. His oven set-up with the rocks and the big baking stone and the inverted sheet pan and the boiling water seems -- fussy.

Elsewhere I saw an article (not a video) from someone else who was using a cold (inverted) dutch oven in a pre-heated oven, and he used a similar technique: he started baking for 5 minutes, then pulled to score the bread, then returned the dutch oven to finish baking conventionally. He claimed that the first 5 minutes stiffened the dough and made the scoring easier.

[hoovarmin]

I've not done the 30 second technique, but I have taken them out at 6 minutes and scored. It's super easy at that point, but could reduce oven spring a bit.