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.
I have a chest freezer but it's more suited to storage.
I'd like a freezer within the kitchen for service. It'd just be for frozen fries, so I'd need easy access etc.
Does anyone know if there is a type of freezer best suited to service in a hot kitchen. I know a chest freezer is not ideal