rustic and .........eeerrr......pretty? I have had to learn to like rustic because my slashing skills are just pathetic. I'm going to get a proper lame soon so I can't blame it on a single edge Wilkenson's held with a shakey hand.... I'm fairly sure rustic tastes better than pretty though. Tough to beat your Pugliese Capriosso. Everyone that has tried PC so far has said they love it.
I'm not an experienced baker... just have a few recipes absolutely perfected. As I have so few people to bake for, I don't get to bake as much as I'd like.
About scoring -- I use whatever's handy, including serrated steak knives [which work very well!] I also have single edge razor blades handy... don't have a real lame [pronounced "lamb"].
But, I have learned to put some [olive] oil on the razor blade, to keep it from dragging, and to score with a very rapid motion. If I'm slow or sluggish, I make a real mell-of-a-hess!
It's the bread baker's version of affirmative action!
If you want even better scoring, try old fashioned double edged razor blades and change blades often. Double edged blades are thinner than single edged blades.
Try it, see what happens.
What effect to you want?
This?
Or this?
David
Hi David
What a beautiful example. Thank you for taking the time. I Have a loaf proofing now, glad I heeded your thoughts.
Is that your own recipe on the scored loaf?
Thank you again
Jerry
Yes, as it happens, that bread was my take on San Francisco-style sourdough. I blogged on this bake here: San Francisco-style Sourdough Bread 3/4/2012. The formula is here: My San Francisco Sourdough Quest, Take 3
Happy baking!
David
rustic and .........eeerrr......pretty? I have had to learn to like rustic because my slashing skills are just pathetic. I'm going to get a proper lame soon so I can't blame it on a single edge Wilkenson's held with a shakey hand.... I'm fairly sure rustic tastes better than pretty though. Tough to beat your Pugliese Capriosso. Everyone that has tried PC so far has said they love it.
Howdy, All!
I'm not an experienced baker... just have a few recipes absolutely perfected. As I have so few people to bake for, I don't get to bake as much as I'd like.
About scoring -- I use whatever's handy, including serrated steak knives [which work very well!] I also have single edge razor blades handy... don't have a real lame [pronounced "lamb"].
But, I have learned to put some [olive] oil on the razor blade, to keep it from dragging, and to score with a very rapid motion. If I'm slow or sluggish, I make a real mell-of-a-hess!
It's the bread baker's version of affirmative action!
~ B
If you want even better scoring, try old fashioned double edged razor blades and change blades often. Double edged blades are thinner than single edged blades.
Jeff
Double-edged scoring....
Yes! Thinner... spiffier! Break 'em in half long-wise and tape 'em to the eraser end of a pencil...
Boules shrink in fear when they're approached by Da Blade!
~ B