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Thanks for this great post. I’m inspired to try harder when scoring! As I prepare to bake a sesame-covered bread this weekend, I’d love more details on how to do the scissor cut you recommend.
I try this with my boules of sourdough. However, the surface is stiff from hours of contact with the flour coating I put in the basket, and the pressure it takes to cut through that often collapses the loaf. I do tend to make the dough on the moist side, so that’s part of the problem. Any suggestions would be welcome! Thanks.
@Gary2201 I agree; scoring is another realm of learning and fun.
@maryjobo You’re welcome. The amazing @denyce_rusch designed those tables of score patterns.
@chasmeister That’s interesting. My dough “skin” doesn’t usually dry out so much that it’s difficult to cut through. Are you using a sharp razor?
@Arlo48 You should be fine scoring a sesame seed coated crust, but experimenting with scissors could be fun too. I usually make a line of triangle cuts along an imaginary line where I might have scored. Here is an example
So the reason scoring in patterns began is that villages used to share one oven. People would score their bread differently so that they could recognize it. It’s a kind of monogram. Thought this would be cool for people to know.
If you have the lame is sitting in a glass of cold ice water before you use it, the score will be cleaner and quicker through the loaf. Happy scoring from New Zealand
You can also do a very deep slash on one side which will make for a stenciling “canvas” on the other side. This example isn’t round but it would work okay on a round loaf.
I use an 85% hydration dough that is 1/3 whole wheat and 2/3 unbleached white. When I try to score, the marks burst all across the loaf instead of creating a design. I’m using a very sharp boning knife and my cuts are about 1/4" deep. What am I doing wrong?
I had wondered how and when to score bread being that it went from the baton to a hot Romertopf that had been heating in the oven. Never did I think of turning it out onto parchment paper first and then putting it all in the Romertopf. DUH! Thanks much for the info.