Solutions for successfully scoring high hydration dough
My take on this topic.
1. successfully scoring 70% + hydration dough begins with properly shaped and proofed dough. A tight skin will be more conducive of a clean cut.
2. A sharp scoring utensil is essential.
That's all I have. I shy away from adding to much flour to the top of the shaped raw breads. I feel that could defeat the whole procedure I so carefully implemented.
What do you have for me?.....And go!