Thanks to David's (dmsnyder) online scoring tutorial, there's hope for me! Up to this point, I've been stymied in my efforts to score effectively. Oh, I'd been able to make cuts that allowed for oven spring while avoiding blowouts, but most of those were "cheats" accomplished with a set of kitchen shears.
Round about the holidays, I invested in a real lame, but I seem to lack the confidence--or is it the coordination? (I was always picked last for teams in gym class)--to achieve beautiful scoring. And the ear remained elusive...until today.
Gosh, I don't know if I can bring myself to eat them!
Bread featured is Hamelman's Light Rye, with starter that my cousin brought stateside from Switzerland.
