I have been reading up on scoring as I have been completely unable to do it. Is it even possible with Lahey method bread, which is the one I am doing? There is, of course, no kneading, so no gluten development. The dough is wet and sticky so impossible to score, at least for me. Is it a lost cause for no knead breads or am I doing something wrong?

Should be. I haven't made the Lahey recipe, but reading through it, it's not dissimilar to what I make. You still get gluten development at several points in the process. For example, you'll get some during the 12 hour rest in the Lahey recipe when you first hydrate the dough and let it do its initial rise (I use an autolyse period of 3-4 hours where the bulk of the flour and water simply sit at room temperature for this, prior to the actual rise). The folding will also help, as will shaping the loaves, although the practice I follow does utilize more folding (every 30 minutes during the first 2-3 hours of rise, I do several turns/folds of the dough in the bowl).

FWIW, most artisan bread recipes seem to be 75-85% hydration, so they're super-sticky doughs throughout most of the process. The turning/folding during the first couple of hours helps--you'll notice the dough beginning to be less tacky and more silky during this process--as does the shaping into balls and the loaf shaping.

I don’t have the blade... but... in the last couple of days I started using scissors. Gives a decisive cut and, it works (even on the no-knead Lahey style bread) Took me long enough to work that out though!

Today I made two styles of this deli bread
It’s in Japanese but there is just enough English to allow non-Japanese speakers to follow.
Was interesting to learn that a butter enriched dough will tear easily when making the windowpane test, but if you cool that dough for ten minutes (specifically, cool the butter in that dough), it will then stretch into a robust fine window.
I made a white sauce and did half with sweet corn and a cheese topping, the other half I mixed mushrooms and bacon with the remainder of the white sauce and topped those with cheese also.
Tasted just like similar breads at Japanese bakers like Pompadour which made me very happy.

Now I have the idea and technique on how to top brioche type bread, am going to see if I can get a similar result with the Korean roll pang dough, which would be much easier.

Just applied the techniques I learned in the “five kinds of deli bread” to Maangchi’s Roll Ppang recipe.
The result is quite different, but it’s lighter, less rich, but genuinely just as delicious and so much less laborious.
I took the advice about mixing tuna and mayonnaise together, with a little miso mixed in there, but I also added a dribble of soy sauce and some sweetcorn. For the other kind, I had some leftover Bolognese style sauce. Both kinds I topped with cheese. These are much smaller than the originals and were cooked in muffin tins for 12 minutes (200C fan oven)

I doubt I’ll be making the enriched brioche version that often, but adapting the roll ppang recipe for savoury toppings which can go into lunch boxes (my kid is attending her school, so these are ideal) was even more rewarding than I had expected.

I made a Sally Lunn bread this afternoon. Halfway between a bread and a cake, with 1/2 cup sugar to 2 cups flour, it will be nice at breakfast tomorrow with butter and marmalade. My only substitution was almond milk for dairy milk, which didn’t seem to do any harm.

I got asked for another batch of the Japanese deli bread this afternoon. Although the Maangchi roll ppang is really good with these toppings just out of the oven, the original brioche type bread from the video really stands apart at room temperature, And particularly when eating the next day.
On my second attempt the brioche type dough was already less daunting and more straightforward, I think this recipe is going to be a keeper, and it lets one get quite creative with fillings - a great way to give centre stage to leftovers.

These posts are so great. I’m off to have a chocolate roll ppang now. Thank you LapLap! My family is now familiar with how LapLap from FlyerTalk introduced me to the recipe all thanks to my mention of the cheeseburger sliders.

When you�re up for it, you can combine quiche topping with the roll ppang dough for a light lunch or supper.

do you mean replacing the gruyere / egg for the dough? That�s a great idea...

i�ll make another batch on Saturday because we have enough for today :-)

I�m not sure what �replacing the gruyere / egg for the dough� means.
If you had muffin pans, it would mean lining each one with a pressed disc of roll ppang dough and then adding a big spoon of egg quiche mixture and gruyere, letting it sit and rise for 20-30 minutes and baking for 10-12 minutes.

ah got it! It�s a fun idea.
I ran out of steam and we have 3 roll-ppang so I�ll make more on Sunday instead. I know it�ll be a few more days minimum before I make another quiche although I bought gruyere today :-)

Making roll-ppang now and it�s time to form them and put them into the baking pans

i made the corn-cherry scones and they�re very tasty. They�re a bit less dense than the ones at arizmendi�s so I�m pondering more corn flour in a future baking task. also they aren�t as yellow colored as at arizmendi�s so it�s food dye (doubtful for a worker coop bakery in sf) or something else. Maybe more dried cherry as well.

I continue to credit my improved cooking & baking to FlyerTalk and our online cooking class with my child�s baseball team. I�m so thrilled.

Omg thank you ft and LapLap for this....

That was quite the project there!

Mastery of �the score� still eludes me, but am happy enough with what the scissors can do for this �lo-knead� White & Brown flour sour dough loaf.

Gorgeous loaf and I must eventually try the Bitman recipe. We have a nyt subscription

i�m so stuffed that I DIDNT have any warm roll-ppang from oven. I just served them to the family during the yo-yo ma concert.
I�m still full.

I�m eager to make the corn-cherry scones again but more dried cherries and I�ll add more corn meal and excise a bit of the white flour on a 1:1 ratio.