November 27, 2012 - 4:25pm
Help with scoring....
I can't seem to get it right. I score my loaves with a lame (razor blade on a coffee stirrer).
Seems like the loaves I retard in the fridge are a bit easier because they have a tighter skin. But for the most part I can't get the square score right on the top of the Tartine Loaf. The skin keeps stretching and moving.
Any tips?