Here is a pic of my first attempt at scoring a nature scene into a loaf. My inspiration was Bob Ross. He inspired me when I was young to paint and spent many days in the garage doing my best to paint like him. One thing that he said in a show that stayed with me was as he stood there pointing to his head he said "first you have to beleive in here". I beleive I can make great bread and I beleive I can make an awesome nature scene on it to eat with your eyes before eating with your mouth. And for everyone here I beleive you can all make "happy little loafs". Thanks Bob.
"Bec de Canard" (Literally, "duck's bill.) is the name given to a sharply curved and hooked French lame. I've ogled these on French baking supply web sites and wondered how they would compare with a razor blade type lame for scoring breads. I recently found them from a U.S. source by following a link from another site. The price was quite modest, so I indulged my curiosity. If anyone else is interested, my source is Bridge Kitchenware (lames).
Barbara Kraus asked a question about how to get a razor blade installed on the lame handle from TMB (SFBI). I thought some photos would be most informative.
Lame handle with double edged razor blade installed
Tip of handle on which the razor blade gets installed
I appreciate the need for scoring and have always scored my bread. My problem with scoring is that at the point of baking my scoring tool (serrated knife and especially a razor) is usually hung up by the proofed dough and unable to make that neat quick cut. Any suggestions?
Inspired by dmsnyder's excellent scoring tutorial post, I decided to try the C&C San Fran and see what I could do following his pointers. I didn't want to pollute his post with my amateur pics.
I did 2 loaves that both look like they went in underproofed. Using a double-edged razor blade on Starbuck's stir-stick, I put 3 shorter slashes on one loaf and 2 longer ones on the other. I held the blade at less than a 30° angle and slashed quickly. I have not made this dough before, but it was a lower hydration than I usually create and seemed much easier to score.