If you have any questions, feel free to use the comment box below. Take notes, photos or videos, and try again! And most importantly, have fun! Flour type will also have a big impact-rye flour for example is low in gluten and it lacks elasticity, which will affect how the dough expands in the oven.Ĭreate and experiment. Higher hydration will make the dough much softer, which may not be ideal for very detailed scoring. Try different flour types and hydration levels and observe how this affects the scoring. The design for a boule (round bread) may not work well on a batard (oval-shaped loaf) and vice versa. Use different scoring patterns for different bread shapes. This will help to keep the blade sharp and prevent dragging. Use shallow cuts when making a detailed or more intricate pattern, and one or a few deeper cuts (depending on your design)-to allow the bread to rise and expand during baking.Ĭlean the blade between slashes, especially if you are scoring a detailed pattern. This will prevent the dough from ‘deflating’ before you bake it.īe gentle with the dough, but make swift and confident slashes, and don’t press down on the dough. When scoring a pattern that will take time to complete, freeze the dough for 30min before scoring.
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Wire Monkey offers several different models to choose from-you can find the full range here. They are super functional, high quality and beautifully made. For all of our scoring we use Wire Monkey lames de boulanger. And you’d be surprised how quickly the razor blade will get dull, so replace it often-ideally as soon as you see it dragging on the dough. It is important to use a very sharp blade/lame, as this will have a big impact on the look of the scoring. I find rice flour better for creating contrast, but you can use regular or bread flour if you prefer. Remove the excess of flour after the cold proof, dust the dough with fresh flour and smooth the surface before scoring. If you want to make asymmetrical patters, you’ll want to ensure that the depths add up to being equal.Give the dough a fresh (er) look.
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Modernist Bread had another brilliant suggestion besides this one: download a metronome app for your phone. This process is referred to as scoring or docking as it depicts the direction in which the dough will expand. If you said out loud, “And ONE,” you could breathe in on the “and” and breathe out and start your slash on the “one.” This would be about 1⁄2 second. Designing Your Loaf Considerations When Buying a Bread Lame Top 7 Picks of 2019 What Is A Lame A lame is a double-sided blade mounted on a handle that’s used to slash the top layer of risen dough just before baking in artisan baking. If should take about 1⁄2 second to score your dough. Envision that path of your blade and score it. If it’s too fast or too slow, the blade is going to snag in your dough. We tend to like push away because it lets you see the insertion and the angle more clearly.
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