your slashing movement must be quick. That said, it should be in a single motion. Also, the blade should be sharp enough so you don't tear the dough. The slash should be no more than about 1/4 inch deep. This will let the bread expand, let out any extra gas during baking and, if successful, make for a beautiful loaf.
I have a lame which is nice and sharp, but it seems to catch on the dough and drag it. When i do get what looks like a good slice, it comes out the oven ugly looking.
everyone seems to emphasize on how sharp the lame should be to score, but forget or chose to forget that a vital component to obtaining a successful cut on anybread is development of the dough gluten. During mixing, fermentation, and final proofing, dough must be manipulated in a way so as to maintain a seamless smooth side which is stretched to form a skin. Once the seamless smooth side is well established, and the dough holds shape well, scoring can be easily achieved.
The Scoring Tutorial
David
your slashing movement must be quick. That said, it should be in a single motion. Also, the blade should be sharp enough so you don't tear the dough. The slash should be no more than about 1/4 inch deep. This will let the bread expand, let out any extra gas during baking and, if successful, make for a beautiful loaf.
Hope this helps,
breadmantalking
thanks for the link and tips
I have a lame which is nice and sharp, but it seems to catch on the dough and drag it. When i do get what looks like a good slice, it comes out the oven ugly looking.
Guess i just need to keep practicing.
Dip or coat the blade in flour.This makes a nice clean cut without pulling the dough....... sometimes
everyone seems to emphasize on how sharp the lame should be to score, but forget or chose to forget that a vital component to obtaining a successful cut on anybread is development of the dough gluten. During mixing, fermentation, and final proofing, dough must be manipulated in a way so as to maintain a seamless smooth side which is stretched to form a skin. Once the seamless smooth side is well established, and the dough holds shape well, scoring can be easily achieved.
Khlalid
Thanks for that.