Bread scoring

[Jackamus]

One of the problems I'm having trying to score my bread top is the blade does not cut the skin but drags it without actually penetrating the top. Could it b that I have over-proofed my dough and that it is not firm enough to score?

 

[Norcalbaker59]

One of the problems I'm having trying to score my bread top is the blade does not cut the skin but drags it without actually penetrating the top. Could it b that I have over-proofed my dough and that it is not firm enough to score?

Maybe. Or you are not at the correct angle. Or your blade is dull. Or you are hesitating.

 

[Jackamus]

Thank you very much the instructive video. I will try again next time I make a loaf using a new razor blade.

 

[Norcalbaker59]

Thank you very much the instructive video. I will try again next time I make a loaf using a new razor blade.

Keep in mind a razor isn’t the only cutting tool used for scoring. Bakers use a quality serrated knife and/or scissors to score bread as well. I’ve used all of them. experiment and find what works best for you.

 

[retired baker]

One of the problems I'm having trying to score my bread top is the blade does not cut the skin but drags it without actually penetrating the top. Could it b that I have over-proofed my dough and that it is not firm enough to score?

a new is required blade every time, the edge corrodes after slicing dough.
You can slash 1000 baguettes with a new blade, the next day the blade is no good.
You can also slice just one loaf and the blade will still be no good the next day.

I much prefer the victorinox stainless serrated pairing knife, it will never corrode or go blunt. Buy once, cry once.

https://www.amazon.com/Victorinox-6-7731-6-7731US1-Classic-Serrated/dp/B005LRYEJU/ref=sr_1_11?crid=1ZOLNPPDRV3XC&keywords=serrated%2Bparing%2Bknife&qid=1674015912&sprefix=serrated%2Bparing%2Bknife%2Caps%2C165&sr=8-11&th=1

 

[Jackamus]

Thanks I will check out the knife although not currently available from Amazon.

 

[Jackamus]

a new is required blade every time, the edge corrodes after slicing dough.
You can slash 1000 baguettes with a new blade, the next day the blade is no good.
You can also slice just one loaf and the blade will still be no good the next day.

I much prefer the victorinox stainless serrated pairing knife, it will never corrode or go blunt. Buy once, cry once.

https://www.amazon.com/Victorinox-6-7731-6-7731US1-Classic-Serrated/dp/B005LRYEJU/ref=sr_1_11?crid=1ZOLNPPDRV3XC&keywords=serrated%2Bparing%2Bknife&qid=1674015912&sprefix=serrated%2Bparing%2Bknife%2Caps%2C165&sr=8-11&th=1

I do have a sharp serrated knife and when I scored the dough it immediately deflated. What caused this?

 

[Norcalbaker59]

I do have a sharp serrated knife and when I scored the dough it immediately deflated. What caused this?

Most likely going too deep on a dough that was over-proofed.

If you are not practicing Desired Dough Temperature (DDT) in mixing AND using strategies to control temperature during fermentation and proofing, then I would recommend you do so.




Controlling temperature has so much to do with final product. When I made this baguette, pretty much all the technique was rushed. The only details that were not compromised were temperature controls. And that’s why I was still able to produce such a nice product.

This video link to the Perfect Loaf below goes into more detail on scoring. Maurizio Leo just published a book on bread. I don’t recommend very many cookbooks, but I highly recommend his book. I purchased two copies, one for myself, and one to give us a gift. It’s an excellent book.

The book explains the entire sourdough breadmaking process from beginning to end. It’s really beautifully organized, with a quick reference guide in the front.

But even if you don’t want to buy his book, his blog contains a lot of very useful information.

Scoring | The Perfect Loaf

https://youtu.be/W-9gDmtmT4Y

www.theperfectloaf.com

 

[retired baker]

I do have a sharp serrated knife and when I scored the dough it immediately deflated. What caused this?

the dough is too weak, you don't say what type of bread but the short answer, whenever I had this problem (only twice) the F&B buyer bought me the wrong (weak) flour. Switch to high gluten flour, it won't collapse if properly developed.
This assumes you aren't over proofing, dough too warm etc.

 

[Mona]

It sounds like your dough might be too soft, which could be due to over-proofing or high hydration. First, ensure your blade is sharp, as a dull blade can drag rather than cut. If your dough is too wet or over-proofed, try reducing the proofing time and make sure the dough is firm enough to handle scoring. A sharp blade and properly proofed dough should make scoring much easier.