Why is tin loaf bread not usually scored like other forms of bread?

Why is tin loaf bread not usually scored like other forms of bread? - Slice of Loaf Bread With Dog Face

Here is what I already understand, Bread needs to be scored so that there a clear path out for the pockets of gas that will expand when heated up, if there is no scoring the gases will burst from a seemingly random place which could miss up the way it looks, why doesn't that happen with recipes like this

https://www.youtube.com/watch?v=luqevMbco8Y

or this https://www.youtube.com/watch?v=VrUdtzXquWk

I think I can see where the gases burst on the side but why don't they score it



Best Answer

If you look at your videos again, you will notice that the loaves did rise a lot during the second rise in the tin. They were fully proofed and therefore the oven spring (the expansion in the oven) is minimal. Plus, they are both baking at relatively low temperatures.

Bread can be baked at different stages of proofing, you may have heard of the poke test - essentially indenting your loaf and see how it springs back - to determine when a loaf is fully proofed. Catching a full proof is a tricky thing because on the other side of “full” lies “over-proved”, which for free-form loaves means essentially a collapsed bread instead of oven spring. So for many free form loaves, bakers will bake at a “well-risen, but not yet fully proofed” stage and slash to allow for the greater expansion of these loaves. Slashing a fully or even slightly overproofed loaf is a bad idea, it will likely collapse the bread. Steaming also helps to keep the crust pliable for a bit longer.

A bread in a tin can also be scored, but you can go for a full proof with less risk: If you overproofed slightly, the tin will still hold the bread together where a free-form loaf flows outward. If you look at your videos, you will notice that the bread rises a lot before going into the oven and only a bit during baking.

The type of bread is also a factor. Your videos show a classic white sandwich loaf. This kind of bread has a rather fine crumb structure with lots of small holes, achieved by kneading after the second rise. This type expands very evenly, which means less uncontrolled bursting. And finally, both bakers use rather low temperatures (180-200 C is low in bread baking terms), which means the top crust won’t set as quickly as at hotter temperatures and the oven spring is also a bit slower and more regular.




Pictures about "Why is tin loaf bread not usually scored like other forms of bread?"

Why is tin loaf bread not usually scored like other forms of bread? - Baked Bread
Why is tin loaf bread not usually scored like other forms of bread? - Two Brown Baked Breads on Table
Why is tin loaf bread not usually scored like other forms of bread? - From above of fresh fruit with snacks green opuntia and bread on white cloth for picnic



Do you score a tin loaf?

It is not always necessary to score a loaf when it is in a loaf tin. The tin supports the loaf and it will burst just above the rim of the loaf tin. You can, of course, still score a loaf in a tin. If you do, it becomes a Split Tin Loaf.

Do you have to score bread in a loaf pan?

Scoring a loaf allows it to expand in a controlled manner during cooking, without the surface ripping after it's gelatinized and dried. Loaves cooked in a loaf pan are less prone to ripping than free-form loaves, because much of their surface area is enclosed by the pan and does not dry during cooking.

Why does my bread not score?

Whether or not you should score your loaf is determined by the hydration of your dough and the temperature of your oven. Hydration: If your dough is too wet, from 85% hydration to 100% hydration (or beyond!), scoring your loaf will do nothing.

Can you score normal bread?

Most bread is scored with a sharp knife after proofing, especially if it's high hydration dough. Sourdough bread and baguettes are often scored right before baking. With that said, you can score some low-to-mid hydration dough after shaping but before proofing for similar results.



181: How to BEAUTIFULLY Score a Tinned Loaf of Bread - Bake with Jack




More answers regarding why is tin loaf bread not usually scored like other forms of bread?

Answer 2

Scoring a loaf allows it to expand in a controlled manner during cooking, without the surface ripping after it's gelatinized and dried. Loaves cooked in a loaf pan are less prone to ripping than free-form loaves, because much of their surface area is enclosed by the pan and does not dry during cooking.

Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.

Images: Cats Coming, Mariana Kurnyk, Pixabay, Dziana Hasanbekava