Maybe. Or you are not at the correct angle. Or your blade is dull. Or you are hesitating.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?
Thank you very much the instructive video. I will try again next time I make a loaf using a new razor blade.
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?
I do have a sharp serrated knife and when I scored the dough it immediately deflated. What caused this?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.
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.I do have a sharp serrated knife and when I scored the dough it immediately deflated. What caused this?
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