Picked up a tip from a bakery in Portland about scoring sourdough

I visited this tiny bakery called Tabor Bread in Portland last week and watched the baker score his loaves. He used a curved razor blade and dipped it in water between cuts. He said it keeps the dough from sticking and gives cleaner ears. I tried it at home on my Saturday bake and the difference was insane... has anyone else tried wetting their lame before scoring?

2 comments

2 Comments

jordanc6825d ago

Wait, you mean you actually dip the blade in water between cuts? I used to think that was just some obsessive baker thing and I'd just dry score my loaves like a stubborn idiot. Reading this makes me want to try it on my next batch of overnight sourdough this weekend.

wren30721d ago

oh man, i was such a dry scorer too until i saw this video from some bakery in san francisco doing the same thing. tried it the next weekend and my ears went from sad little nubs to actually popping up like theyre supposed to. its wild how much of a difference just a little water makes.