The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Baguette scoring

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Pablo's picture
Pablo

Baguette scoring

I was encouraged to read Hamelman's "Bread" to get a better scoring technique for my baguettes.  Today I was very pleased with the pattern.  I found it initially counter-intuitive to score relatively vertical lines but as the baguettes spring in the oven the sides pull the cuts down and open.  Very groovy.

 cropped baguette score

:-Paul

Larry Clark's picture
Larry Clark

They don't get any more professional looking that that. Well done, Paul

 

Larry

Stephanie Brim's picture
Stephanie Brim

I get to practice some scoring tonight.  I hope it looks as good as yours. ;)

SylviaH's picture
SylviaH

These make me want to just crunch them in half and take a bit.

Sylvia

dmsnyder's picture
dmsnyder

Hi, Paul.

I give them a 10.0.

It appears you've got the feel for the cuts. Very consistent, too. It takes focus, doesn't it?


David

Pablo's picture
Pablo

Thanks.  Yeah, focus and acceptance that the angle will develop as the baguette bakes, you don't cut much of the angle to begin with.  That's the really new part to me.

:-Paul

dmsnyder's picture
dmsnyder

There are things you only believe after trying 'em out for yourself. ;-)


David

Pablo's picture
Pablo

Pretty much everything.

:-Paul