The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Scoring walnuts loaves

ramat123's picture
ramat123

Scoring walnuts loaves

Hi there,

I have a problem scoring walnots and raisin loaves.

I get a very good looking scored loaves without but when scoring with walnuts the knife just bumped into the nuts and the curves are cut and the loaf doesnt look good.

Any ideas?

 

Thanks a lot,

 

David

Mini Oven's picture
Mini Oven

or knitting needle and dock the loaf instead.  (That is for a walnut rye.) Wet the surface of either the implement or the dough or both, then stick holes into it, make a decorative pattern about one every 2 cm or 3/4 of an inch and stick it about half way into the dough.  This kills any big trapped bubbles. 

But...

If still scoring, the scores don't have to be deep to work well.  If a roasted nut sticks to your scoring blade, just stick it back into the exposed dough with a toothpick to bury it.  Raisins too or just eat them as they appear "offering to the scorer."   After all what's a raisin or two?

Mini

ramat123's picture
ramat123

Is there a specific razor you recommend for scoring walnuts rye/whole wheat loaves?

If there is please add a link.

Thanks a lot,

David

jsk's picture
jsk

here: http://www.tmbbaking.com/supplies.html (I bought the holder and the blades). The blades are Persona razor blades (very sharp) and the holder is great because you can install the blade on it curved (for baguette or batards) and straight for boules.

I realy recommend it.

rolls's picture
rolls

i'd reccommend a serrated knife for this type of dough

 

jaltsc's picture
jaltsc

Even easier. I live in Thailand, and like every other place in the world, we've been discovered by Starbucks. I just go in and pick up a bunch of wooden stir sticks. They are thin and just need to be slightly trimmed on one edge so a double edge blade fits with just the right amount of curve.

Pop N Fresh's picture
Pop N Fresh

When I worked as a Supermarket Bakery Manager in my younger years, we had an unusual way of scoring the breads that worked farely well for our staff.  I belive this might work for your walnut bread as well.

Using vegetable oil, soak one piece Butcher's Twine for every slash you want in your bread's crustAfter shaping your loaf, squeeze-out the twine and gently place in the desire location on the bread's surface.

I will never give up my Lame, but in situations such as yours I fall back on old, non-traditional ways.

Best Baking,

Robert