The Fresh Loaf

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Help with baguette scores

sirrith's picture
sirrith

Help with baguette scores

Hi all, I've benefited immensely from your help in the past, but I have more questions :)

I've been trying to make baguettes, and have most of it down, except the scoring.  I've watched videos, practiced, experimented with different amounts of steam etc... all without much success.  When I make other breads, my scores open nicely the way they should.  However, when I make baguettes (even when using the same recipe as my other successful breads), the scores end up looking like they do in the attached images.  Flat, shiny, no tearing at all.  What could be causing this?

I've also attached a photo of an example of my other non-baguette bread which have successful scoring just to show the difference.  Technique was exactly the same. 

MichaelLily's picture
MichaelLily

It could be the level of proofing (well-fermented), the angle of the cut, or hydration of the dough.  I rarely get ears on my breads unless they are on the under proofed side.  

Also, baguettes should be longer and thinner than what you have produced.

sirrith's picture
sirrith

Proofing should not be a problem I think; I proof at a pretty much constant temperature and time for my breads and the "feel" of the dough is more or less the same for the successful/non successful loaves.  However, since I'm still very new to this, I will try proofing less and see what happens :)

Yes, I'm well aware that a real baguette is much longer than what I'm making.  However, I'm working with rather severe space constraints which mean my oven can only accommodate shorter baguettes. 

golgi70's picture
golgi70

But it looks like you may be scoring too deep.  To get good ears the cuts need to be at a good angle and unlike a larger bread you need to keep the scores very shallow and then they'll tear open creating an ear.  That and as mentioned above the proof on a baguette is a bit different as we are looking for big oven spring so you keep it short.  If it's a traditional poolish style baguette 45-60 minutes is usually more than enough at average temps (low mid 70's).  I'd work on a more shallow cut though from the looks of it.  They look tasty anyway.

Cheers

josh

sirrith's picture
sirrith

Hmm, that is a possibility.  I'll definitely try scoring less next time, and shorten the proofing time too, since that makes  of you to suggest proofing time as a possible factor.  Thanks!

dmsnyder's picture
dmsnyder

I don't see anything suggesting over-proofing.

The shiny crust is usually from too much steaming. I agree with Josh about the scoring technique.

Have you seen my Scoring Tutorial? it has a detailed explanation of the technical issues.

Scoring Bread: An updated tutorial

Hope that helps.

David

sirrith's picture
sirrith

Right, oversteaming would be possible as I'm using a handheld steamer to introduce steam into the oven.  I'll reduce the quantity of steam to see if it makes a difference along with shallower scores.  I guess it'll take me a few more rounds to try all the different suggestions and find out which makes the biggest difference! 

Yes, I've read your tutorial and watched the videos several times David!  I found it very helpful.