hello again to all! I have a question on scoring. I think I am getting better at it, but am finding that even with a deep score, the oven spring I get virtually eliminates the scoring. I mean, you can still see a score, bit it fills in with the oven spring to the point of being even with the crust. this pic is the latest loaf, came out of the oven this morning. scoring was done just a couple minutes prior to putting in the oven, and was about 1/2 inch deep (maybe a little more). I'm afraid to go deeper as most say 1/4 inch deep is about right for decent scoring. what do ya think?
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Looks good
...and I don't mean fish :)
Hi Phaz,
I think if you undercut the slash it helps. Set your lame/knife to an angle of about 30 degrees to the surface of the loaf and see how that goes.
Also on the top of the loaf the slashes should be more or less along the centre-line at a slight angle only, partially over-lapping.
An under-developed or over-proved loaf also will not have the strength for the overhang of and under-cut slash to stay open and can also cause closure.
Good luck with your projects.
Farinam