Hey guys, it has been a while.
I've been honing my artisan baguette technique and the taste, the crumb, everything is perfect; save for the scoring job.
I recently tried ordering this lame from the King Arthur site...
I found it cheaper elsewhere but their flour has improved my bed 500% and their video tutorials have helped immensely so I figured my continued business could be their reward. I ordered the cheap one because, hey, how advanced could a razor on a stick get? Apparently I was wrong. I tried to use the lame on my dough today and it dragged and wrinkled my dough to heck. I tried applying some water to the blade but it still refused to glide smoothly.
I believe I'm using the correct technique; about a 30 degree angle holding the curved blade curve away from me, angled up so that only the tip of the blade comes in contact with the dough, and quick precise cuts using the shoulder, not the wrist.
I have tried using a regular razor blade with similar results, and I'm getting quite tired of ruining the dough I've labored hours and waited over a day for.
Help please? Thanks.