October 23, 2008 - 5:23pm
Baguette scoring
I was encouraged to read Hamelman's "Bread" to get a better scoring technique for my baguettes. Today I was very pleased with the pattern. I found it initially counter-intuitive to score relatively vertical lines but as the baguettes spring in the oven the sides pull the cuts down and open. Very groovy.
:-Paul
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They don't get any more professional looking that that. Well done, Paul
Larry
I get to practice some scoring tonight. I hope it looks as good as yours. ;)
These make me want to just crunch them in half and take a bit.
Sylvia
Hi, Paul.
I give them a 10.0.
It appears you've got the feel for the cuts. Very consistent, too. It takes focus, doesn't it?
David
Thanks. Yeah, focus and acceptance that the angle will develop as the baguette bakes, you don't cut much of the angle to begin with. That's the really new part to me.
:-Paul
There are things you only believe after trying 'em out for yourself. ;-)
David
Pretty much everything.
:-Paul