Bakers of Reddit hear my request! I am looking for help with scoring on my baguettes I am trying to get a better ear on them but I can’t seem to get anything consistent and if I do get a good ear I’m not sure how I did it aside from dumb luck. Attached are my baguettes that I baked off this morning. Thank you for any help !
by tman138
26 Comments
Go away. You’re just bragging about your baguettes
Try less scores and making them longer. Angle the blade at 45 like you would a sourdough batard.
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I’ve never made baguettes, so that this with a grain of salt
These look better than most baguettes I can find in the bakeries around me (I’m French). You don’t need any advice, you’ve already mastered it. Biggers ears mean too much crunch when you’re biting into it, I personally don’t like that, it hurts my palate. Yours looks absolutely perfect, kudos
OP, you posting this looks dumb. It looks amazing to most people.
If you wanted help, you should’ve posted a pic of a baguette you are striving to achieve, and emphasize what’s the difference.
This way we can compare what you did to what you are aiming for
Sure. Give us your tips and tricks!
Sounds like you are trying to make bread that plays on tiktok, not in real life. These are exactly how baguettes should look.
I think you wouldn’t be downvoted and have as many comments like those above if you said “hey everyone, here’s how i accomplished these great looking baguettes, here are some tips and trick how i made them. Does anyone have advice how to score them to get better ears?”
Crumb shot requested… And recipe, please. I’ve been trying to master the baguette for too long now. They’re good, but not THIS good.
Recipe?
You’re here to give US tips right?
Pls brag, they’re gorgeous
Those look amazing I can’t get ear near that, could you provide your recipe please, my scoring always fills back in…
I don’t understand all the downvotes. Everyone needs help and advice sometimes regardless of whether you’re a beginner or a seasoned baker. I personally learn more from an experienced baker asking for advice than beginners who are still learning the basics because of where I am in my bread baking. If you don’t have something productive to contribute just don’t post anything at all. 🤷♀️
What angle are you holding the blade at? When scoring mine I’m basically scoring parallel to the baguette and I’ve found that it gives me consistent ears
Do you have a picture of the scored bread before baking? Maybe that could help people give suggestions on it
What ugly looking baguettes! I will take them off your hands free of charge
Take pictures after you score so we can get a better idea of what you’re doing. I recommend scoring in overlapping lines that are close to vertical, not at a very sharp angle. It almost should look like a dotted line more than 5 single lines. Also keeping the angle of the blade closer to parallel is better than 45 degrees I think.
What hydration and what flour are you using? Lower hydration will give more structure and better ears…sometimes a sacrifice of texture, sometimes not depending on fermentation. Also lots of steam.
Are you using a lame with a curved blade? I’ve always found I get better ears with one that has a curve. The angle you hold it, and how bent you have the blade, seems to have an impact as well.
I’m no professional though, and your baguettes already look better than mine though, so take that advice with a grain of salt.
Example of the type of lame I mean: https://www.thefreshloaf.com//files/u8445/Bread%20Lame%20Proto%20R11A_W3.jpg
Really nice baguette. Straight from france 🇫🇷
Smells like fresh bread and Instagram from a Google lens search.
They do seem a tad bit tight and so they seem to be bursting out a bit. Or did you score them deep?
I would go more after the shaping and mixing than the scoring tself.
But if it was the scoring then I would try scoring them as light as possible
please drop the recipe 🙏
I can’t imagine improving this
These are incredible and look exactly how *I* would want them to look. I agree with the other french individual that too big of an ear scratches the mouth. I like the crunch of the oven spring part on a baguette better than the outside crust (if that makes sense).
If you want more outside crust (I don’t know why, but it seems like that’s what you’re asking?) and more uniform scoring so that the ears down blend into each other, try one fewer score.
How are you baking so many baguettes? What oven are you using?