🍞 Artisan Sourdough Bread with Rose Scoring Design
This guide assumes you already have a mature sourdough starter. If not, I can help you start one from scratch too.
🧾 Ingredients (for 1 round loaf)
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500g bread flour (or a blend of white + whole wheat)
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350g water (70% hydration)
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100g active sourdough starter (20%)
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10g salt (2%)
🔄 Basic Timeline (Stretch & Fold Method)
| Time | Action |
|---|---|
| 0:00 | Mix all ingredients (autolyse 30 min if desired) |
| 0:30–3:00 | 3–4 sets of stretch & folds every 30 min |
| 3:00–4:00 | Bulk fermentation (until ~50% rise) |
| 4:00 | Preshape & rest (20–30 min) |
| 4:30 | Final shape & place in proofing basket |
| Overnight | Cold proof in fridge (8–12 hrs) |
| Next Day | Score & Bake |
🔪 Scoring Your Loaf (Rose Design)
You’ll need:
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A lame (razor blade tool)
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Cold, proofed dough
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Rice flour for dusting
🌹 To Score a Rose Pattern:
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Prepare the Dough
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Remove the proofed dough from the fridge.
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Flip it gently onto parchment paper or a floured surface.
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Dust the top with rice flour (this makes the pattern stand out).
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Anchor with a Deep Slash
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First, make a deep main slash across the side or center of the dough. This allows the loaf to expand in the oven without tearing your design.
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Draw the Rose
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In a section opposite or beside your main slash, lightly score a spiral — this will be the rose’s center.
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Around that spiral, make petal shapes: shallow crescent-like cuts radiating outward. Think of layered petals.
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Vary the size slightly to give depth.
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Add Leaves (Optional)
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Use a series of curved V-cuts around the rose to suggest leaves or flourishes.
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Keep all decorative cuts shallow (1–2 mm deep). Only the main expansion score should be deep (~½ inch).
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🖼️ Would you like a visual scoring diagram or a printable scoring template? I can create one for you.
🔥 Baking
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Preheat your oven with a Dutch oven inside to 475°F (245°C) for at least 45 minutes.
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Transfer dough with parchment into the hot Dutch oven.
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Bake covered: 20–25 minutes
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Bake uncovered: 15–20 minutes more (until deep golden brown)
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Cool completely on a rack before slicing to preserve crumb structure.
🎨 Tips for Beautiful Scoring
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Score immediately after removing from the fridge (cold dough = cleaner cuts).
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Use a very sharp blade.
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Dust with rice flour, not regular flour, to prevent sticking and give contrast.
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Practice rose designs on paper first (like a flower spiral with petals radiating out).
Would you like:
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A rose scoring template or sketch?
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A version of this recipe tailored for whole wheat, rye, or enriched sourdough?
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Ideas for adding color (like beet or turmeric dough for colored patterns)?
Let me know — I can even generate a visual of what the scored loaf would look like.
