Lame is dragging

Baking Tools
1

Hi! I have the bread lame sold here (the one with the handle and changeable blades). I’ve noticed that even with a new blade, the dough catches and kind of drags/rips/puckers when I score it. I don’t think my dough is particularly wet (500g flour, 360g water, 90g starter)—I can work it with my hands after fermentation without sticking. Gluten is well developed with some folding techniques before a long, overnight fermentation on the counter.

Thoughts?

Kristy

2

You could try wetting the blade. I haven’t done this but I’ve heard it helps. Also chilling the dough before you score and flouring the dough surface.

1 Like
3

Ditto. Flour is like little ball bearings on the surface of the dough.