I checked Hamelman's  "Bread" out of the library, mostly because I wanted to learn to braid the Winston Knot. While thumbing through the book, I came across a section on scoring loaves and according to him I've been doing it all wrong. He insists that the slashes start on the left end of the bread and work toward the right AND the slashing stroke should be done left to right - backhanded. How could this possibly make a difference?
Well, yesterday I needed a "quickie" baguette and after the final proof decided, "What the hey?" and tried Hamelman's technique. The first cut I tried was too deep and just dragged the dough, so I lightened my touch and sort of scratched the surface. Disappointed in my attempts, I put the bread in the oven and this is what came out.

 This morning, I tried it again on some Anis baguettes:

 Both of these were 75% hydration doughs and I've never had this kind of success on wetter doughs.

I don't understand it, but I'm going to keep doing it until something better comes along.

 Larry

Hi

I just wanted to see if I could get a thread started about some slashing do's and don'ts. Nancy Silverton got me to appreciate its importance, but her technique has never quite worked for me.