How can I improve my bread-scoring technique?
When I try to score bread with a lame, the blade tends to catch on the dough instead of slicing cleanly through. This means that I have to run over the same cut several times, and also produces ugly jagged edges on the scores (see photo). The bread does expand correctly, so it's purely an aesthetic issue, but I'd still like the bread to look a little less clumsy. I've read instructions and watched videos on YouTube, but clearly I'm missing something. How can I optimize?
Best Answer
This is an annoying problem, you've gone through all the effort to make beautiful loaves and then the razor catches and makes an ugly mark, or even deflates the bread a bit.
This is most likely to happen on high hydration doughs as they tend to be stickier. The trick is to stop it from sticking in the first part of the cut. The best way to stop sticking is to oil the blade before each cut. I drop some on a paper towel and use that to apply it, some bakers use an oil sprayer. Water also works, you dip the blade in water before each cut.
Also, there's technique. If you cut with the tip it's much more likely to catch, you need to cut with the flat of the blade. Don't press in hard, let the blade do the work.
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How do I get better at scoring bread?
Tip 1 \u2013 Use a sharp razor blade for sourdough bread scoring Use a clean and sharp razon blade because you want to make clean cuts and not drag the dough with you. Remember that at this point your loaf is holding plenty of CO2 inside produced by the yeasts.Why does my bread scoring not work?
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.Why does my bread deflate when I score it?
So why does bread deflate when scored? The most common reason for bread deflating after scoring is over-proofed dough. There is a lot of excess gas accumulated in an over-proofed loaf, which is all released when scored. Other reasons include the dough being overly wet and scoring the dough too deep or too shallow.How do you score bread without tearing it?
To score using a straight blade, hold the blade lightly in the hand and at a 90-degree angle (perpendicular) to the dough. If doing few cuts, score slightly deeper than a curved blade and after doing so you'll notice the dough relax open and outward.Sourdough Bread SCORING Techniques | Bread Scoring PATTERNS \u0026 DESIGNS
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Images: Antonio Prado, Alex Green, Olya Kobruseva, Blue Bird