Baguette scoring

Submitted by Pablo on October 23, 2008 - 5:23pm

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

Filed under:

Artisan Baking

Submitted by Larry Clark on October 23, 2008 - 5:28pm.

Outstanding job!

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

Larry

Submitted by Stephanie Brim on October 23, 2008 - 6:20pm.

I get to practice some

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

Submitted by SylviaH on October 23, 2008 - 6:27pm.

Delicious

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

Sylvia

Submitted by dmsnyder on October 23, 2008 - 8:02pm.

Baguette scoring

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

Submitted by Pablo on October 23, 2008 - 9:01pm.

Thanks. Yeah, focus and

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

Submitted by dmsnyder on October 23, 2008 - 11:21pm.