Scoring woes... whussup wi'dat?
Hey All,
I seem to be having trouble with scoring loaves lately... I usually use a razor blade, but it's not working so well. Even with a new blade, the slicing action kind of 'grabs' the dough rather than slicing cleanly through it. The weather's been warm lately, so maybe my dough has risen more prior to slicing and that changed it, or maybe the skin of the dough is different in these conditions ...even though I cover dough with a damp towel and plastic while raising.
So what's the secret for producing clean slices when scoring the dough? Do it before it's risen all the way? Spritz the dough with water first? Grease the razor blade? Powder the dough with flour? Fold the dough into itself more effectively and add more tension to the surface? Don't use a razor blade? What? Just thought I'd ask the experts around here and see what they would say... The bread's turning out great, but my dough forming and scoring techniques leave something to be desired!
Thanks,
Brian
I am no expert. I've only been caught in the vortex of bread making for about six months, but I have come to prefer using a serrated knife blade for scoring. I have tried the razor blade technique; it works quite well. But nothing I've tried has done a better job than a serrate bladed knife.
http://www.amazon.com/Henckels-3-Inch-Serrated-Paring-Knife/dp/B0001XAJ52/ref=sr_1_7?ie=UTF8&s=home-garden&qid=1247434929&sr=8-7
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that scoring is about half-past-beautiful. With some practice perhaps there's hope for me yet. Thanks for posting.
Carol
Hi Brian,
I just wanted to be sympathetic. I'm in the same boat. Sometimes it goes great and sometimes... well... not so great. I use a double edged razor blade on a lame. I like it.
:-Paul
And I can only give you the words from "my teacher":
"Mental mise en place."
That, and many people find that wetting (not whetting) the razor blade helps. I never do it, but some folks say it helps. I also find that sometime I get jagged edges if I catch the back of the blade on the dough.
Of course there are the other words of wisdom from "my teacher":
"Everything must be perfect"
So, do not discount that the warm weather has made some subtle changes in your dough or your shaping. Good tension on the surface is certainly helpful in getting clean scoring.
Sorry to be cryptic... Hope this helps.
Using razor blades scares me; knives don't work for me, but kitchen shears work every time. Of course I'm not into fancy cuts...just a line across the top. My bread is for eating, not admiring; though I do admire them anyway.
Don't score before it's risen completely.. that will destroy the surface tension, and your scores will split wide open... 2 things that you definitely don't want.
Greasing the blade can help. Oils, veg, canola, olive, all work there. Dip or apply with a paper towel. You can also use cooking spray applied to a paper towel, then wipe the blade. Lightly misting the tops of the loaves can soften the dough a little, if the warmer weather has caused the crust to start developing (even slightly).
Know how you're going to score, take a breath, and do it quickly and fluidly. When you start ripping a few loaves, you might start a mental process of over compensating, that's normal. Try to relax and find the right rhythm. It's better to make the initial pass a bit shallow, and then if necessary you can go over an area here or there that needs touching up. Once you find your rhythm and you're on the right path again, you can try scoring a little deeper to get it all in one pass. Practice = )
- Keith
Some rye breads need to be scored before proofing because if you scored them just before putting them into the oven, they would deflate.
--Pamela
Ok, well it sounds like I'm not going crazy. My forming techniques have gone to pot lately too... the dough really seems to wind up quick and not want to fold again. Seems odd to have to wait 10 minutes between each move... Or maybe my gluten development is better, or the warmer weather did something there too? 80 F to 91 F ...pretty warm for Fairbanks, Alaska. Hmmm, I might try a fillet knife. Part of the problem might be the holding of the razer blade in my hand rather than finding a wood stir stick to insert into it to make a lame... I'll keep trying.
Brian
Ok, well it sounds like I'm not going crazy. My forming techniques have gone to pot lately too... the dough really seems to wind up quick and not want to fold again. Seems odd to have to wait 10 minutes between each move... Or maybe my gluten development is better, or the warmer weather did something there too? 80 F to 91 F ...pretty warm for Fairbanks, Alaska. Hmmm, I might try a fillet knife. Part of the problem might be the holding of the razer blade in my hand rather than finding a wood stir stick to insert into it to make a lame... I'll keep trying.
Brian
It's tricky! It seems to work better for me with firm doughs proofed freeform, slightly UNDERproofed, and misted so they don't get too much skin, but then lightly floured right before scoring, with an oiled single-edge razor. A sharp serrated knife works ok, and very sharp, pointed little sewing scissors work ok too, especially if there's a skin. With a razor I sometimes get a touch of jagged tearing or a spot or two where it doesn't cut through if there's a skin, but if the loaf is slightly underproofed and firm, I can go back over it without deflating the loaf.
I'm not doing any baguettes yet, so I haven't had a chance to practice the long, confident quick slashing skill.
If I proof in a spiral willow brotform, I want those nice flour spirals on it, so I can't mist it or flour it. In that case, I just use the razor. I jab the corner in to start, then slowly pull it along, stopping when it catches and re-oiling it then resuming. I even got a nice, long spiral to work this way (I couldn't have done it with a quick, confident slash, due to the long, long spiral cut, which was inspired by Eric's work.)
Thanks, I think this corroborates most of what I observed in my discussion concerning making Reinhart's first french bread recipe in Crust & Crumb above.
Brian
Hi Brian,
My experience with scoring is that it depends on so many variables and every single one will have to be right in order to get a good result:
1- Scoring technique. I prefer a double edge razor blade on coffee stick. Quick, smooth stroke 1/2" deep at 45 degrees angle. This will come with lots of practice.
2- Any dough hydration above 70% will be tough to score.
3- You cannot overproof the dough before scoring.
4- You have to load the loaf in the oven immediately after scoring.
5- The shot of steam at the beginning of the bake is crucial.
6- You have to have good oven spring to get a good lift for the scoring "ears".
Good luck!
Don
Thanks, Don. I'm assuming that since you prefer a double-edged razor blade on a coffee stick, that a curved lame is your preference. Do you find that a curved lame works better than a straight?
Brian
Brian, I find that with the home made curved lame, the straight coffee stick prevents the curved blade from cutting to the 1/2" depth that I prefer so I use 2 sticks and sandwich the blade in between on a diagonal and tie both ends with a small rubber band. That way I have a straight lame and I can control how much the blade is protruding for my depth of cut. Also I find that a straight lame has less drag than a curved one.
Don
That's interesting. I think I'll try something like that as well. I've got plenty of razor blades and junk in the shop to twiddle with. Maybe I'll epoxy a little stick to the side of the razor blade. Hmm.... Either way, we'll find out Saturday (baking day around here.)
Brian
Some members have found the TFL Handbook Scoring Tutorial helpful.
David