July 18, 2016 - 8:41pm
Scoring bread
What is the best way to score a loaf such as a baguette? What tool? And before or after its final shaped rise?
My cuts always come out sloppy and seem to stick to the dough.
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What is the best way to score a loaf such as a baguette? What tool? And before or after its final shaped rise?
My cuts always come out sloppy and seem to stick to the dough.
I use double sided safety razors for this purpose. They are inexpensive and available at any decent drug store. They slice through the bread with ease.
Scoring Bread: An updated tutorial
Happy baking!
David
Yup, what David said. Bookmark it. :)
Putting the dough in the fridge to chill makes a HUGE difference. Night and day. Also chilled retards are a useful tool in other regards as well. But yeah, chilled dough made all the dif for me.