The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


Mason's picture

Scoring problems with Baguettes

May 25, 2012 - 1:58pm -- Mason

Hi Everyone,

I am playing with a highish hydration dough for baguettes using DonD's method and amounts for Baguettes a l'Ancienne with Cold Retardation

I have been baking for many years now, and have yet to develop a consistent grigne on my baguettes.  Certainly I can't get anything as elegant as Don's scoring.  Everything seems to go fine, except the scoring.   

KHamATL's picture

Baguette Scoring Help Request

July 24, 2011 - 7:35pm -- KHamATL

Hi everyone,

I have been reading posts on the forum for many months now and trying to gain wisdom on the topic of baguette scoring.  I have read almost every post on the subject but can't seem to get it right.  Out of about a dozen attempts at baguettes, I have successfully generated a nice ear/grigne one time.  Strangely enough, it was on the 3rd attempt.  Here is a picture:

thebreadfairy's picture

Getting Ears* (not "Grigne"): An Observation

March 31, 2011 - 2:55pm -- thebreadfairy

I have the opportunity now to use steam injection in my baking. I was curious as to what effect the timing of steaming from the time of loading would have. I prepared a formula and created two identical loaves. I preheated the oven to 425º and loaded the first loaf dry with no presteam. After about 1.5 minutes, I loaded the second loaf in the same oven and steamed as soon as the oven door closed. I was amazed at the results:

Ryan Sandler's picture
Ryan Sandler

Well, dear readers, despite my recent silence on the subject I have not given up on my baguette quest!  For the last few weeks, however, I'd gotten a little sick of blogging about it.  This week was fairly successful, however, and so I want to share, and request some feedback.

The main change from previous bakes is that a little over a week ago I got a shipment of baking toys, I mean, equipment from TMB/San Francisco Baking Institute.  I got 2 yards of 18-inch linen couche, a lame/blade holder with razor blades, a proofing board (which I've been using as an all-purpose bench board), and a flipping board.  With these, I was certain, many of my problems would be resolved (specifically, excess degassing when shaping and transfering, and ragged scoring).  The first bake with the new equipment (last week) was a little rough, but this week I had things sorted out.


Crumb - First Half

Crumb - Second Half

I'm getting there!  The slashing wasn't perfect, but it went much smoother with the new blade, resulting in at least two ears per baguette big enough to lift the loaf with.  Crust was decent if not exceptional, flavor was good.  Profile was nice and round, a nice change from some recent flatter bakes.  Crumb varied within the baguette I sliced (the one in the middle, up top) from good to great.

Here's where I'm looking for feedback: I'm still having problems with the crust bursting between cuts -- is this the result of under-proofing?  Or something else?  I could swear this batch was fully proofed, but I'm not necessarily a good judget of these things.

Happy baking, everyone,


PeterPiper's picture

Variation in scoring technique

January 26, 2011 - 1:16pm -- PeterPiper

I did a little experiment with my daily bread.  I usually bake 3 or 4 loaves, with 3 in loaf pans and one free-form.  I have always scored them the same way:  the free-form gets on long central score, the pan loaves get two parallel vertical scores.  But this time I wanted to see how identical loaves in the same oven would react to different scores.  Latitudinal, longitudinal, diagonal, and the long low-angle cut.  The results are clear:

ww's picture

Slashes close up, help!

November 2, 2010 - 12:20am -- ww

Does anyone have the problem of slashes on the loaf closing?? Mine open quite nicely then close up after about 10 mins into the bake. I don’t think it’s a matter of my cuts being too shallow. 

And what is the normal sequence? Oven spring preceding/ followed by/ accompanied with the opening?

I have a over-proofing problem but I wonder if too much steam or too little has something to do with it as well. Help!

DrPr's picture


May 29, 2009 - 2:25pm -- DrPr

I know I ask a lot of questions!!


I am trying to improve the grigne on my loaves, but I realized that I don't know what a "good" one actually looks like.  I personally like a little bit of a ragged look, but not so ragged that it looks like  a mistake. I like to see some of the hole structure, and for there to be some color contrast between the scoring area and the rest of the crust.  Are these indicators of a "proper" grigne?  If not, what should I be striving for, aesthetically?

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