Timing for a clean score
Hi,
Sorry if this has been addressed in a previous post, I am a new user
Note: I use a razor blade to score, proof in a cloth lined basket, and bake in a cast iron combo cooker
On several occasions, with several different bread recipes, and various points on the proofing spectrum, I have attempted to score a loaf and my blade "skips"; the cut is not clean. I am not certain this is the cause, but it seems when I flip the loaf immediately from the proofing basket into the cast iron pan and attempt to score right away I have more trouble scoring. If I flip the loaf on to the counter, and let the loaf rest for about 15 to 20 min, then attempt to score, I get a better score.
I would be very appreciative if anyone can explain why this happens and/or share their method from the proofing basket to the oven.
Thanks!
I'm just surprised your loaf surface isn't a bit dry, if you are proofing in a lined basket. Now, I'm assuming the lining is linen or cotton, not polyester. And I'm assuming you are dusting the liner with flour (AP/Rice mix, ideally).
I score loafs just before putting them in the oven whether baking on a stone or in a DO.
David
Hi David
Yes the lining is cotton and I dust with AP flour.
Do you work pretty quickly leading up to the score? If you are baking in a dutch oven, do you place the loaf in the DO, score immediately and then put it in the oven?
Thanks for the response!
Sam
I score immediately after flipping the dough out onto a piece of parchment, and then lowering it into the hot pot. One thing I've noticed is that, if the score is 'skipping', then I need to change the blade. It doesn't take long for them to get dull enough to not cut cleanly.
Great, thanks!