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Scoring tips
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Hey folks, I've been baking sourdough with the same recipe for a little over a year now. I love my results and don't want to change too much, but I find that it sags far too quickly to get fancy with scoring. I might get a little feather design out on one side before I have to carve that ear and throw it in the oven, lest it becomes a pancake. Any tips? Would a lower hydration dough hold its form better? How would this change my loaf overall?
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