why does my lame snag the dough?
I have been trying to score with a curved razor. When I slash the dough, it basically gets caught in a snag and I can't move it all the way through. I have read Hamelman's detailed instructions as well as read a lot on this site, but I'm still not sure what I am doing wrong. I don't have this problem with the serrated knife that I use but I would like to be able to use the curved blade for baguettes. I recently bought a lame thinking that maybe my homemade one was the problem, but that hasn't helped. I still end up getting snagged in the dough. Thank. -Varda