How do you get nice flat even slashes going in the direction you want? I've tried a bread knife, a razor blade, a lame and finally a pair of scissors. Here is a photo (I hope!) of my last attempt. Any help much appreciated.
My biggest problem (at first) was a lack of surface tension. I'm pretty quick and organized so after the final rise I scored a loaf and had the same problem you did. The top of the loaf was too wet, creating drag. The next time I uncovered my loafs a little and waited until the loaf got a tiny bit dry on top. The next time (in impatience) I dusted a bit of flour on it. Both worked and gave me good scoring.
I bake no-knead bread almost exclusively. I start them off in a covered dutch oven for ten minutes. At that point I uncover and continue baking. At the ten minute mark I score the loaves. I have gotten nice oven spring at that point and the crust is starting to dry so it is very easy to score the loaves with any kind of blade. I continue baking uncovered and get a little more spring and a nice bloom.
I just pulled a Tartine bread out of the oven. The scoring didn't open. The bread otherwise looks good. But that's a big otherwise. I took it directly from the fridge after an overnight retardation. My breads baked in le Creuset open up beautifully. But these 1kg. boules were too big, so I baked them in a 5qt. soup pot. Maybe Magic Bowl directly on my stone? I did proof them in an overlarge banneton. Is that the culprit?
I use a small serrated knife that's very sharp (mainly because I only use it for scoring). It works fine with me but what I've learned from a bit of practice is that you need to be very quick about it. Don't go slowly like you're decorating your loaf. Make it quick and painless for your loaf.
David Snyder posted a scoring tutorial which you might find helpful:
http://www.thefreshloaf.com/node/10121/bread-scoring-tutorial-updated-122009
Also, if you use the term scoring in the search bar, you'll find lots more advice.
Happy scoring....
Looks great, thanks v much
My biggest problem (at first) was a lack of surface tension. I'm pretty quick and organized so after the final rise I scored a loaf and had the same problem you did. The top of the loaf was too wet, creating drag. The next time I uncovered my loafs a little and waited until the loaf got a tiny bit dry on top. The next time (in impatience) I dusted a bit of flour on it. Both worked and gave me good scoring.
-Arlene
that's a new idea for me. Will try it next time, thanks v much.
I bake no-knead bread almost exclusively. I start them off in a covered dutch oven for ten minutes. At that point I uncover and continue baking. At the ten minute mark I score the loaves. I have gotten nice oven spring at that point and the crust is starting to dry so it is very easy to score the loaves with any kind of blade. I continue baking uncovered and get a little more spring and a nice bloom.
thanks very much. I don't have a dutch oven - but a pyrex dish with lid would work I suppose?
I just pulled a Tartine bread out of the oven. The scoring didn't open. The bread otherwise looks good. But that's a big otherwise. I took it directly from the fridge after an overnight retardation. My breads baked in le Creuset open up beautifully. But these 1kg. boules were too big, so I baked them in a 5qt. soup pot. Maybe Magic Bowl directly on my stone? I did proof them in an overlarge banneton. Is that the culprit?
I use a small serrated knife that's very sharp (mainly because I only use it for scoring). It works fine with me but what I've learned from a bit of practice is that you need to be very quick about it. Don't go slowly like you're decorating your loaf. Make it quick and painless for your loaf.