Scoring is another thing I am loath to give advice on, because I'm stink at it. But I have learned quite a bit this year, so I'll share what I do know.
One thing I have found it is helps to have a decent tool. I made a lame out of a coffee stirring stick from Starbucks and a double-edged razor blade.
Although on a baked loaf it often looks like one would score across the loaf, in fact the lines one carves nearly run straight down the length of the loaf.
When the loaf is baked, the scores "blossom" and spread across the loaf.
A few other things are worth noting. Notice how one does not carve straight down into the loaf. If you like the look of a grin on your loaf, carve in at an angle, somewhere between 30 and 60 degrees from the vertical.
Also notice the depth of the cuts. I find I am happiest when I carve at least a half an inch into the loaf. On larger loaves I even go deeper. Under-scoring, by just breaking the skin of the loaf, like this:
Results in a less attractive final loaves.
Notice that I also got the angles wrong and cut too much across rather than down the loaf. Live and learn!
Next tip: Number 3: Bake with High Heat.
Lesson Five, Number 4: Scoring
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When I score my bread, the razorblade always seems to get stuck or drag in the dough. Any suggestions on how to combat this?
~JohnnyX
(Looks around)
Me? Ha ha... no.
I've gotten better. If you take a look at one of my loaves from a year ago...
Ouch. I really would drag the blade and make a mess of the loaf. And that wasn't even a slack dough, which is much harder to score.
Books often say to score with a quick stroke, but I've found I make less of a mess of it when I take my time and slice gingerly. I also go back over my cuts a few times, which I think is a no-no but it has given me the best results.
Perhaps someone else who reads this will be better qualified and can give us both some tips.
Does anyone know where to buy these "double edge razor blade" besides on line? Thanks,
Mzublin
Make swift slashes.
Wet the blade in water between slices.
I like to use a new serrated knife quickly and lightly. I find the razor hard to use on doughs with less than perfect surface tension.
Happy Baking
Ryan Beck
OK- over the weekend I tried to make the homemade lame as you did, Floydm, but from my advice I might say, "Don't try this at home!"
I could not figure out how to thread the Starbucks's stick into the razor blade without cutting myself!! It was just a tiny cut, but scared me from trying it again. Any suggestions, anybody?
I use a design that is similar to Floyd's ... instead of the Starbucks stick I took a small, square stainless steel bar. In combination with a $5 set (10 pcs) of Walgreens double edge razor blades the bar turns into a self-locking device that make the installation of the razor blade easy and safe. It can be done completely without effort in a matter of a second and the blade can be removed for safe storage if you prefer. The blade can be positioned even on the very end of the bar and won't come off - the cutting motion will actually lock the blade on the bar.
This lame is way (way!) superior to the Matfer one I bought and gives you a lightweight and very sturdy handle - resulting in an assertive cut on the loaf.
On a straight bar your blade has a curved shape ... I am currently working on a curved bar the gives a straight cutting edge (depending on what and how you want to score)
BROTKUNST
Thank you, Brotkunst for your quick reply. I don't know where I would get a metal bar like you have, but maybe I should buy the one they sell here: www.sfbi.com/baking_supplies.html San Franciso Baking Institute. It looks like that one is curved yielding a straight edge, I think.
Yes, Caryn ... that comes very close (looks like steel) and I think their price is fair. Also their prices for the other items are very competitive and I am glad that you posted that link - Thank You. I like the fact that the profits go to a good cause.
BROTKUNST
Ace hardware has those Auto Load Snap Knives for about $4.00. They work fine for me. You can get then with blades of different sizes from very small to quite large. When a blade gets dull you just snap it off and you have a new sharp one.
http://www.acehardware.com/product/index.jsp?productId=3544867&cp=2568450.2629220.2629225
Geno
I'm with Ryan. I have tried sharp knives of different sizes and even a trimmer with a razor-sharp blade, but by far the easiest scoring tool to use in my experience is the humble serrated knife. I was given this tip by a pro baker, and it works!
I was given some razor blades that my husband's father used when he was a barber. They are about 2 inches long and are not double edged, they have a rounded edge on the other side.They do a beautiful job. They are called Personna Hair Shaper Blades and made of stainless steel...
Wouldn't an X-acto knife work? They're sharp, though not as flexible as a razor blade, I think.
Hi everyone, this is my first comment.
Even though I am British, I have lived in Central Brittany for 9 years and played about with making bread for some time. However, over the last month or so, I have got really serious about making some proper artisan breads.
I too have had problems scoring my breads before them going into the oven. Every single blade I possessed would rag the bread, sometimes to the point of it slightly deflating - bad news. I have recently used a double-sided razorblade and covered one side up with some card, which seems to work OK. I have just ordered a surgical scalpel handle and some curved scalpel blades and I will see if this works any better.
However, having seen the 'French lame' which they have for sale on the KA site, I might see if I can get one of those, although it might be difficult getting them to send it to France. I am also going to ask in our artisan boulangeries, which we have many of, what they use and, if it's possible, to get one from them.
I will let you know. Happy baking! handymanchef
Try wetting the blade before you score.
In the big commercial bakery I once worked at, for scoring the french bread we would take broken pieces of serrated slicer blades from the bread bagging department. Then make a handle using some paper labels, also from bread bagging. They were great for scoring. We'd score 60 loaves per minute with that setup.
I didn't have much luck with a brand new construction (DeWalt) blade from my toolbox, though I didn't try wetting it. I was surprised how much success I had by freshly sharpening my 8" kitchen knife on my grinding wheel and then hitting it with the honing rod (no fancy sharpening stones or anything) - gave me nice, even, deep cuts with no ragging or snagging!
try using a carpet trimming blade. They are extremely sharp and have nice rounded corners. I prefer this over a standard razor blade.
for me it's only downhill from here. I score the loafs that are well risen, they collapse, transfer is even sloppier and they don't recuperate with oven spring on pizza stone. so frustrating but I'll keep trying anyway.
Over-proofing is. If the loaf collapses when scored or moved, it has risen too much. Try again but score when the loaf looks merely "risen", rather than "well risen". You'll get results that are more to your liking.
Paul