Obsessed with Sourdough Scored Artisan Bread? Here’s My Go-To Recipe!
Let’s be real—who hasn’t fallen down the sourdough rabbit hole? I thought I’d “outgrow” my obsession after baking my 10th loaf, but nope. Recently, I’ve been re-obsessed, and it’s all because of the scoring. Those bold, crackly patterns on the crust? They’re like bread tattoos—wild, expressive, and totally mesmerizing. Plus, sourdough’s just so satisfying: simple ingredients, zero weird additives, and that tangy, earthy flavor that makes store-bought bread taste like cardboard. Today, I’m spilling my latest sourdough win: a naturally leavened scored artisan loaf using a new flour that’s changed my baking game. Spoiler: the crust is shatteringly crispy, the crumb is pillowy soft, and the scoring? *Chef’s kiss* Perfect.
Why This Sourdough Scored Artisan Bread Works
Before we dive into the recipe, let’s talk about the star of the show: the flour. I’ve been testing New Liang’s Black Gold Series Soft Artisan Bread Flour, and wow—this stuff is a game-changer. It’s milled super finely, has just the right protein content (not too high, not too low), and gives the bread that ideal chewy texture inside and a golden, crispy crust outside. No more dense loaves or sad, flat scoring! The natural sourdough starter adds depth, and the little extra step of a separate crust layer? It locks in moisture and makes the scoring pop even more. Trust me, once you try this flour, you’ll never go back to your old brand.
Ingredients You’ll Need
Let’s break this down into two parts: the bread dough (the heart of the loaf) and the crust layer (the secret to that perfect score).
Bread Dough Ingredients
- 100% Hydration Natural Sourdough Starter: 70g (active, bubbly—this is non-negotiable for rise!)
- Artisan Bread Wheat Flour: 135g (I used New Liang’s Black Gold Series—worth every penny)
- Salt: 3g (brings out the sourdough flavor, don’t skip it)
- Water: 75g (lukewarm, not hot—we don’t want to kill the starter)
Crust Layer Ingredients
- Bread Flour: 30g (high-protein for structure)
- Cake Flour: 22g (low-protein for tenderness)
- Baking Powder: 0.7g (subtle lift—don’t overdo it, or the crust will puff too much)
- A Pinch of Salt: (just a tiny bit to balance the flavors)
- Butter: 3g (softened, adds richness)
- Water: 29g (room temperature, mix slowly)
- Cocoa Powder: A Dash (optional, but adds a nice contrast to the scoring)
Step-by-Step Instructions for Sourdough Scored Artisan Bread
Okay, let’s get baking! I’ll walk you through each step with photos (because visuals make everything easier). Pro tip: Set aside 4-5 hours for this—sourdough is slow food, but the wait is so worth it.
Step 1: Mix & Knead the Bread Dough
Grab a big mixing bowl (or a stand mixer if you’re lazy—no shame) and toss in all the bread dough ingredients: starter, flour, salt, and water. Mix until it forms a shaggy ball, then knead for about 8-10 minutes by hand (or 5 minutes on low speed with a mixer). You want the dough to be smooth, elastic, and not sticky (if it’s too sticky, add a tiny bit more flour—1 tsp at a time!). Once it’s ready, cover the bowl with a damp cloth and let it do its first rise (this is called bulk fermentation).
Step 2: Prep the Crust Layer
While the dough ferments, make the crust layer. In a small bowl, mix the bread flour, cake flour, baking powder, and pinch of salt. Add the softened butter and rub it into the flour with your fingertips until it looks like coarse crumbs. Then, slowly stir in the water (and cocoa powder, if using) until it forms a smooth, pliable dough. Don’t overmix—we don’t want gluten to develop here (that would make the crust tough).
Step 3: Let the Crust Layer Rest
Wrap the crust dough in plastic wrap and let it rest on the counter for 20 minutes. This gives the flour time to absorb the water, so it’s easier to roll out later. No rushing this step—patience, young grasshopper.
Step 4: Bulk Fermentation Check
Back to the bread dough! After 1.5-2 hours (depending on how warm your kitchen is), the dough should have doubled in size. To test if it’s ready, poke it gently with a floured finger—if the indentation springs back slowly, it’s good to go. If it springs back fast, let it ferment a bit longer. If it collapses? Oops, you over-fermented—try again next time (we’ve all been there).
Step 5: Shape the Dough & Wrap with Crust Layer
Punch down the bread dough to release the air, then knead it gently into a tight ball. Take the rested crust dough and roll it out into a circle (about 8 inches wide) on a floured surface. Place the bread dough ball in the center of the crust circle—this is where the “baozi wrap” trick comes in. Fold the edges of the crust dough up over the bread dough, pinching the seams tightly to seal. Think of it like wrapping a present—you don’t want any gaps, or the crust will separate during baking.
Step 6: Second Rise (Proofing in a Banneton)
Now it’s time for the banneton (that fancy wicker basket bakers love). Dust it generously with bread flour (this prevents sticking—trust me, you don’t want your dough to get stuck!). Flip the wrapped dough so the smooth side is down (the sealed crust seams go up) and place it in the banneton. Cover it with a damp cloth and let it proof for another 1-1.5 hours. The dough should double in size again—you’ll know it’s ready when it looks puffy and jiggles slightly when you tap the basket.
Step 7: Preheat the Oven (Critical for Crispy Crust)
30 minutes before the proofing is done, preheat your oven to 220°C (425°F). If you have a Dutch oven (cast iron with a lid), put it in the oven to preheat too—this is the secret to that professional bakery crust. The Dutch oven traps steam, which helps the bread rise and the crust crisp up. No Dutch oven? No problem—use a baking sheet and a pan of hot water on the bottom rack to create steam.
Step 8: Prep for Baking
Once the dough is proofed, take it out of the banneton. Place a piece of parchment paper over the top of the basket, then invert it onto a pizza peel (or a baking sheet if you don’t have a peel). Gently lift the banneton—your dough should slide out easily (thanks to the flour!). Now, dust the top of the dough with a little more bread flour—this makes the scoring lines stand out and prevents the knife from sticking.
Step 9: The Moment of Truth—Scoring!
Here’s the fun part: scoring the bread. Grab a sharp bread lame (or a very sharp knife—serrated works too, but lame is better) and dip it in flour. Decide on your pattern—you can do a simple cross, a spiral, or a wild, freehand design (that’s what I did!). Hold the lame at a 45-degree angle and make quick, confident cuts. Don’t press too hard—you just want to slice through the crust layer, not the entire dough. The cuts should be about 1/4 inch deep. If you hesitate, the knife will drag, and your scoring will look messy. Channel your inner artist—this is your bread’s time to shine!
Step 10: Bake to Perfection
Slide the dough (on the parchment paper) into the preheated Dutch oven (or onto the baking sheet). If using a Dutch oven, put the lid on—this traps steam for the first 20 minutes, which helps the crust rise and get crispy. If using a baking sheet, pour a cup of hot water into the pan on the bottom rack to create steam. Bake at 220°C (425°F) for 20 minutes with the lid on (or steam), then remove the lid (or take out the water pan) and bake for another 15 minutes. Keep an eye on it—you want the crust to be deep golden brown, and the loaf should sound hollow when you tap the bottom.
Step 11: Cool & Enjoy!
Once it’s done baking, take the loaf out of the oven and let it cool on a wire rack for at least 30 minutes. I know, I know—you want to tear into it right away—but cooling is crucial. It lets the crumb set, so you don’t end up with a gummy mess. Once it’s cool, slice it open and marvel at that soft, airy crumb and the perfect scoring lines. Spread a little butter on it, or eat it plain—either way, it’s delicious.
My Baking Notes & Troubleshooting Tips
Let’s be real—baking sourdough isn’t always smooth sailing. Here are some lessons I learned from my (many) failed loaves:
- Starter is Everything: If your starter isn’t active (no bubbles, no rise), your bread won’t rise either. Feed it 12-24 hours before baking, and make sure it’s bubbly and doubles in size.
- Don’t Over-Knead: Over-kneading the bread dough makes it tough. Stop when it’s smooth and elastic—you should be able to stretch it into a thin “windowpane” without it tearing.
- Scoring Confidence: A dull knife or hesitant cuts will ruin your scoring. Practice on a piece of dough first if you’re nervous. And remember—even “imperfect” scoring looks cool! It’s your bread, after all.
- Oven Temperature: If your oven runs cold, invest in an oven thermometer. Baking at the right temperature is key for a crispy crust and a light crumb.
Final Thoughts (And a Plea to Try This)
This sourdough scored artisan bread has become my weekend ritual. There’s something so calming about mixing the dough, waiting for it to rise, and then watching it transform in the oven. The New Liang Black Gold Flour really makes a difference—my loaves are more consistent, the crust is crispier, and the scoring lines are sharper than ever. Plus, there’s no better feeling than slicing into a warm loaf, spreading a little butter, and taking that first bite. The tang of the sourdough, the crunch of the crust, the softness of the crumb—it’s pure magic.
If you’re a sourdough newbie, don’t be intimidated. This recipe is forgiving, and the steps are straightforward. Even if your first loaf isn’t perfect, you’ll learn something (and it’ll still taste better than store-bought). And if you’re a seasoned baker? Try the crust layer trick—it’s a game-changer for scoring. Tag me if you bake this—I’d love to see your scoring designs! Happy baking, friends.
