Help....I am having trouble scoring baguettes. The razor, not matter how sharp always drags leaving me unable to get a good score...any tips.
Best instrument to use is a double edged razor blade. That's the sharpest instrument around. Can use a handle but not necessary. Make slashes very fast - zip, zip, zip - so that blade does not drag. Use just the point.
I just ran across the excellent video on scoring and I see that only the tip is used....I will try again tomorrow...I'm hopeful! Thanks for the tip....happy baking!
Hi, sitka baker.
Use the TFL search box (on the upper left corner of every page). Search on "scoring baguettes." Read the topics you find.