Hi David - this isn't something I've given much thought to before but definitely will experiment with in the future.  I am left handed but would say I utilize method 1 (in reverse) and would tend to agree that method 2 would be very akward for me.  I'll be interested to see others responses.

if a differently shaped blade might do a better job since only a small corner of the blade is used anyway.  I do like the fact that the double-edged razor blade is essentially "reversible" but it does seem to be sort of a waste.    

I'm thinking an angled blade like a box cutter blade, but thinner and more flexible.  

I follow method #1, BTW.  

I treat it much like a knife and use the tip of the blade, whether I am at work or at home scoring bread. Which typically leads me to using method #1.

To me, using the edge closest to myself would feel awkward on a lame. Interesting topic though.

Hello, while not hundreds a day, i score anywhere from 30-80 baguettes in a day, and have always use what y ou call method 2, it is the most comfortable for me, as i dont have to bend my wrist and as you said helps you keep the cut mroe to the shallow side, but enough practice doing anything and you'll be able to do it no matter what.

David, I've done it both ways and personally prefer Method 1. Because I tend (as a righty) to grip the left end of the baguette with my left hand, while scoring with my right, Method 1 is less awkward than Method 2. Especially in production baking when a large quantity are being scored whichever allows you to work the fastest and most comfortably seems the 'best' way.

Cheers,

Larry

I watched videos of European bakers reaching across the loading belt, quickly scoring using method #2 and it got thinking it was more natural. And as you say it helps keep the blade at a more shallow angle. I don't make enough baguettes to develop a habit but I tend to use the #2 method generally for everything.

Eric

I never found a difference.  To me, the single most important thing in scoring (other than having a sharp blade, obviously) is speed. Very quick, zip, zip slashes, which doesn't give time for the blade to drag through the dough and pull it.  It can't be done too fast.

Actually I noticed the same thing at the baguette workshop, so I tried method 2 when I got home, well, I cut myself. Bloody baguette tasted interesting. :P

Edited:

My  bad, I misunderstood the Method 1 vs Method 2, but I'll blame that error to the migraine that I had while posting...

I've only started making breads that required scoring in the past year after I had taken some classes.  Even then, I haven't made that many loaves.  For the few that I've done, I also hold the lame like a knife to score, so that makes me a Method 1 user.

BTW, I recently purchased a wooden handled lame from breadtopia and found that it was a lot more comfortable to hold than the thin metal one.  And, it seemed like it was easier to score the breads using the wooden handled lame. 

There must not be a scoring gene, because David and I use different methods.  I never even thought about it.  I use method #2, which just seems natural to me.  I wonder if David's medical school scalpel training has an effect.

I still haven't baked 100 scored loaves in my entire (four month) baking career, so I suppose I could experiment using the near corner of the blade without the universe imploding.

Glenn

I do think Method 1. has you grip the lame more like you grip a knife (or scalpel). I suspect that's the source of my original bias.

David

I use 1. as it's most natural to me...but I use both when scoring a  3 marks-triangle or more  on top of some boules...I suppose I could accomplish the same thing using 1 and rotating the loaf, but it's just easier for me to flip the blade.  I use both left and right hands a lot and so did my mother...if that has anything to do with scoring.

Sylvia 

Thanks to everyone for his/her comments.

My impression based on admittedly sparse data is that, while Method 1. feels more comfortable and natural to me, I may get better and more consistent scoring with Method 2.

My impression is that either method can feel "natural" and comfortable if used enough times. Either method can yield good results. Method 2., for me, is worth using consistently for a while to see 1) if it becomes more comfortable feeling with practice and 2) if my initial impression that it produces better and more consistent baguette scoring holds up.

David

I think Eric has an interesting point: reaching over a loader to score baguettes on the far side, method 2 would certainly be easier as it would extend your reach by several inches.

The photographic technique may be as impressive as the slashing if you took those pictures with your left hand!

Glenn

I'm actually amazed that I found Method 2 more natural to me IF I use a lame. I get a less deep cut.  For years I have done it with method 1 and just never felt comfortable using a lame, whereas I did use similar approach for 30+ years holding a single edge razor before I decided to buy an actual lame. I'm not a fan of the curved blades.

Disadvantage to just doing it with a hand held razor is that you tend to have less of a angle and just go for the straight down method, which works if your blade is sharp and your light handed.

A disposable scalpel (like comes in a medical emergency kit) works well for a standard old fashion farm type bread and is easier for me than a lame to get that angle, but isn't so practical and boy if you slip you have a major cut.

A sharp serrated bread knife is only thing that works well on a very wet dough for me, IF it is necessary at all.

David, it appears to me from the images that your technique, with the loaf oriented at right angles to your stance, involves drawing the lame away from hour body.  I have never tried that.  I typically draw the blade across the surface of the loaf toward me.

This video is pretty close to the method I use:

http://www.youtube.com/watch?v=47skjpOtBSQ

I've looked closely at the photos and it appears the concave surface of the blade is held towards the loaf, instead of away from the loaf.

Or are my eyes deceiving me?