I’m sorry if this is painful to watch.
No matter how long I cold proof, I can’t get the easy scoring that everyone else manages. My lame will NOT slide into the dough! It wants to tug and dig and get stuck. Yes, my bread still splits when it bakes and it looks fine and tastes great, but I want to know what I’m doing wrong here.
My dough is 450g bread flour, 350g water, 100g starter, 10g salt.
by Far-Possibility-5021
28 Comments
It’s literally not. Get a better blade. Be gentle.
I had this issue as well. I started putting my dough in the fridge uncovered for at least 30 minutes before scoring. It dries out the outside of the dough and keeps it from sticking to the lame. Not sure if you cold proof with the dough covered, but if you do, try leaving it uncovered for a bit.
Did you refrigerate? If you didn’t , that’s why it’s hard to score
I always score before putting it the Dutch oven. That way there’s no risk of burning your hand and you can maneuver more easily. Additionally, when was the last time you changed your razor? It’s does not look sharp
Your blade probably isn’t sharp enough, and the top of your dough looks dried out, which could be contributing to the pulling. Do you keep it covered while cold proofing?
Is it normal to score straight? I always go at a 45
Its senses your fear
1) you need a sharp blade 2) one swift motion for the length of the cut 3) 45 degree angle to the surface – bake and enjoy
https://preview.redd.it/u7a3u03et79g1.jpeg?width=3024&format=pjpg&auto=webp&s=15d206a18be5cbc8315c97ca4f863f2f91d225c1
I tried all the tricks mentioned here, still had issues with scoring. The thing that actually worked for me might be “cheating”, but screw it. I just give my blade a quick wipe with neutral cooking oil. Glides through the dough like nothing, never sticks or drags. If you’re nervous about touching the blade, you can use an oil-soaked paper towel, or just spray with PAM.
Works a treat
Chilled dough, a sharp blade and a swift slash is what works best for me. I find if I try to be too fussy with my score, the dough does its own thing.
What I would suggest:
– cold proof or pop in the fridge/freezer for a few mins before scoring to make it easier
– score before you move the dough into the Dutch oven, it will be much easier
– make sure your blade is sharp
– score with the blade at a 45 degree angle, not with it pointing straight up
Slash it, go faster, it’s catching because you’re going slow
Do not allow the back corner of the blade to touch the dough. It will dig in and tear. Also, hold the blade almost parallel to the surface of the dough.
https://preview.redd.it/2qr9kttyz79g1.jpeg?width=2532&format=pjpg&auto=webp&s=909dbc5b9104e31f8134252ae003d06ec4e48b79
Lagerstrom ✂️rustic
I have given up. I use a scissor. It’s a cheat code.
Like you said, it IS painful to watch.
Take the dough out of the fridge, the bottom side that was in contact with the flour layer in the banneton should be firm and dry. Do a *quick* slash. Not a sawing movement. deep slash, quickly. if needed, go over it again.
1- Score just before putting the dough in the pot.
2- Your hand is too low. Raise your hand a little in a way that only the tip of the blade touch the dough.
3- You lack self-confidence. The gesture should be quick, no hesitation.
People are chiming in with all these random scoring tips, but just watch the video you posted and you’ll see that you start cutting it normally and then you start dragging the side of the razor blade that is not sharp into the dough and it stops cutting. It was going fine until you did that.
By trying to do that in a deep Dutch oven, you are also creating a headache for yourself, do it before and then flop it in
You need to do it quickly and with confidence. Try it! Also you are cutting quite deeply so that the corner of your razor gets snagged
I’ve tried lames and sharp knives, I’ve settled on just a plain razor blade by itself. It works great for me, I will say I don’t usually get a nice ear. Are the two things related?
You can try the 7 minute scoring method. Cook 7 minutes, pull the dough out, score it. Then finish cooking. Has worked great for me.
Dull blade, bad angle, and jerking/slow motion.
Are you using a banneton with a cloth liner? I find they keep the surface of the loaf more moist, making it harder to score. The wood pulp ones dry out the surface just enough to make scoring a lot easier.
Steeper angle and sharper blade for starters. I had a problem with the angle when I first started baking. I always caught the back corner. As far as the sharpness of the blade, I did a decent amount of volume so I changed mine every day. Your motion also needs to be quick and decisive. It’s hard at first but you’ll get it. Keep practicing and you’ll have good scores in no time.
when i was being trained the best advice i received was to pretend you are a surgeon and the bread is your patient
would you want your surgeon sawing through your skin or carefully and expertly slicing through it? have confidence, you can slice it quickly and cleanly in one go. treat your bread with respect
Don’t hook the back of the blade in the dough. The sides aren’t sharp. That will help a ton.
I heard someone describe it as giving the dough a paper cut. That improved my scoring.