Baguette scoring

Profile picture for user Pablo
Pablo on 23 Oct 2008 at 17:23

I was encouraged to read Hamelman's "Bread" to get a better scoring technique for my baguettes.  Today I was very pleased with the pattern.  I found it initially counter-intuitive to score relatively vertical lines but as the baguettes spring in the oven the sides pull the cuts down and open.  Very groovy.

 cropped baguette score

:-Paul

They don't get any more professional looking that that. Well done, Paul

 

Larry

These make me want to just crunch them in half and take a bit.

Sylvia

Hi, Paul. I give them a 10.0. It appears you've got the feel for the cuts. Very consistent, too. It takes focus, doesn't it?
David

Thanks.  Yeah, focus and acceptance that the angle will develop as the baguette bakes, you don't cut much of the angle to begin with.  That's the really new part to me.

:-Paul

Profile picture for user dmsnyder

dmsnyder on 23 Oct 2008 at 23:21

There are things you only believe after trying 'em out for yourself. ;-)
David