Scoring bread before baking

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lkassianik's picture
Joined: 2012-07-30 14:30
Scoring bread before baking

Seems that as I raise the hydration of my dough, the more the razor/knife sticks to the dough when I score it. How have other solved this problem? I got a brand new razor and have tried various knives, oiling the blade, and dusting the blades with flour.  

jacob burton's picture
jacob burton
Joined: 2015-05-25 20:37

Make sure that you're leading with the top, front corner of the razor. You can hit it with a little pan release spray if you want.
At the restaurant, because our environment is so dry, we will cover our baguettes with plastic wrap during the proofing stage. When we're ready to bake, we'll transfer the bread to peels and let sit, uncovered, for about 10 minutes, which is long enough for a slight skin to form. This makes the bread much easier to score.