bake - January 2012 - 52

manager of Costeaux Bakery in Healdsburg, CA. “Each baker does the scoring the same to ensure a consistent end product.” We also have signage by our oven to remind the baker of the correct angle and technique applied when scoring.” In the end, it’s one of many ways to help your product stand out against your competitors’. It breaks the uniformity of the basic bread loaf. Distinguishing your bakery’s product from competing businesses’ can set a standard in quality, taste and appearance. In addition, there are a number of variables to consider while scoring. For instance, symmetrical cuts, made parallel with the rounding of the loaf, will result in a balanced blossoming of the product while it bakes. Scoring with a sense of geometrical awareness helps avoid lopsided loaves and can improve deﬁnition. Bread scored without precision will rise unvenly and will lack an artisanal touch.

Scoring at the right time is also an incredibly important aspect to making a quality break in the bread. With under-proofed dough, there will be too much of a break and will consequently have a poor quality of crumb. “Scoring is really at the right moment of the bread’s proof,” Spompinato says. “Novice bakers don’t have a window to understand what happens when you cut a loaf too soon or too late.” Also, scoring needs to be done quickly before transitioning to the baking process. If the bread is scored, and it’s not in the oven right away, the break will become less deﬁned and less dynamic. For a quality break, the loaf needs to be in the oven almost immediately after it has been scored. Rolling the bread efficiently and tightly prior to the scoring process will help the dough open up better during the baking process. If the dough has been mishandled or was poorly rolled, the ﬁnal product will lack the distinct qualities of a loaf that has been rolled by an experienced baker. On the other hand, if the

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bake - January 2012

Table of Contents for the Digital Edition of bake - January 2012

bake - January 1, 2012
Editor's Note - New year, new look
Contents
News bites - Atlantic Bakery Expo Set for March
News bites - D&W Acquires CM Packaging
News bites - Pastry Shop Welcomes New Owner
News bites - Noted Food Expert Shares Top Trends
News bites - PreGel Unveils Frozen Desserts
News bites - Credit Managers Feel the Pinch
News bites - Fewer Need Employee Health Insurance
News bites - Plan Ahead for National Pie Day
News bites - The Passing of a Bakery Legend
Management - Step Away from the Bench
Tax tips - The Advantageous LLC
Labor front - Avoid Penalties With Compliance
Legislation - A Sweet Battle
Blueprint for Change
How to perform a makeover
Prep before you sign
Keeping it in the community
The art of product innovation
Use The Chains
Handmade Hispanic Breads
Artistically Scoring Artisan Bread
Set Yourself Apart With Art
Tempering Couverture Chocolate vs. Coating Chocolate
Inspiration & Insight
Cafe - Upgrade for Higher Price Points
Products
Showcase
Classifieds
Ad Index
bake - January 2012 - bake - January 1, 2012
bake - January 2012 - 2
bake - January 2012 - Editor's Note - New year, new look
bake - January 2012 - 4
bake - January 2012 - Contents
bake - January 2012 - 6
bake - January 2012 - 7
bake - January 2012 - News bites - Noted Food Expert Shares Top Trends
bake - January 2012 - News bites - Plan Ahead for National Pie Day
bake - January 2012 - News bites - The Passing of a Bakery Legend
bake - January 2012 - 11
bake - January 2012 - Management - Step Away from the Bench
bake - January 2012 - 13
bake - January 2012 - Tax tips - The Advantageous LLC
bake - January 2012 - 15
bake - January 2012 - Labor front - Avoid Penalties With Compliance
bake - January 2012 - 17
bake - January 2012 - Legislation - A Sweet Battle
bake - January 2012 - 19
bake - January 2012 - 20
bake - January 2012 - Blueprint for Change
bake - January 2012 - 22
bake - January 2012 - 23
bake - January 2012 - 24
bake - January 2012 - 25
bake - January 2012 - How to perform a makeover
bake - January 2012 - 27
bake - January 2012 - 28
bake - January 2012 - 29
bake - January 2012 - 30
bake - January 2012 - Prep before you sign
bake - January 2012 - 32
bake - January 2012 - 33
bake - January 2012 - 34
bake - January 2012 - Keeping it in the community
bake - January 2012 - 36
bake - January 2012 - 37
bake - January 2012 - 38
bake - January 2012 - The art of product innovation
bake - January 2012 - 40
bake - January 2012 - 41
bake - January 2012 - Use The Chains
bake - January 2012 - 43
bake - January 2012 - 44
bake - January 2012 - 45
bake - January 2012 - Handmade Hispanic Breads
bake - January 2012 - 47
bake - January 2012 - 48
bake - January 2012 - 49
bake - January 2012 - Artistically Scoring Artisan Bread
bake - January 2012 - 51
bake - January 2012 - 52
bake - January 2012 - 53
bake - January 2012 - Set Yourself Apart With Art
bake - January 2012 - 55
bake - January 2012 - 56
bake - January 2012 - 57
bake - January 2012 - Tempering Couverture Chocolate vs. Coating Chocolate
bake - January 2012 - 59
bake - January 2012 - 60
bake - January 2012 - 61
bake - January 2012 - Inspiration & Insight
bake - January 2012 - 63
bake - January 2012 - 64
bake - January 2012 - 65
bake - January 2012 - Cafe - Upgrade for Higher Price Points
bake - January 2012 - 67
bake - January 2012 - 68
bake - January 2012 - 69
bake - January 2012 - Products
bake - January 2012 - 71
bake - January 2012 - Showcase
bake - January 2012 - Classifieds
bake - January 2012 - Ad Index
bake - January 2012 - 75
bake - January 2012 - 76
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