So, I always seem to have this problem - Improper scoring of my breads, and I'm wondering if y'all would be so nice to assist me :-)
My girlfriend bought me a lame for Christmas, the one by Breadtopia. It's got a "Baguette" plastic handle, and a small offset metal part. You bend a razorblade onto the metal to score the loaves. (Simple enough, Right?)
I know you should score at a 45 degree angle, make about a 1/2'' incision, and usually you score just before you load the bread into the oven. (And I've been doing this too!)
However, I usually get this...
When I want this....
Any extra suggestions? Or should I just bake a ton of simple bread (say plain white-bread) and tinker with the technique?