Scoring No Knead Breads
I'm a bit new to the bread scene and it has been a tough learning process, but I'm thoroughly loving it! Forgive me if this is a very basic question. I've looked through the old posts, but I wanted to make sure of my conclusion.
Recently, I have been trying to do the No Knead breads and just prior to putting in the dutch oven I would attempt to score the loaf. Using a double-edge razor blade I try to drag it through the loaf, but all I get it a big wet mess.
What am I doing wrong here? Am I under developing the gluten or is the dough just super wet? Should I try wetting the blade and/or surface of the round?
Any suggestions would be grateful!