On Tue, 03 Mar 2009 02:43:14 GMT, Stephanie Brim
> wrote:

>
>
>Kenneth wrote:
>> On Sun, 01 Mar 2009 00:37:53 GMT, Stephanie Brim
>> > wrote:
>>
>>> I'm still learning how to score well.
>>
>> Howdy,
>>
>> Tell us a bit more...
>>
>> What problems are you having? What are you using to make the
>> cuts?
>>
>> Thanks,
>
>I'm using a serrated knife with a thin, long blade. I cut at a 30 or so
>degree angle to the bread when I'm doing baguettes, and straight when
>I'm doing boules. I'm pretty close now. My main issue is having the cuts
>close up on me, which is what happened with a loaf that I recently made.
>
>Just going to keep on keepin' on. One of the cuts on the recent loaf was
>really good. Tremendous bloom and ears. I think the other cut I made
>just wasn't as deep or quite at the correct angle.

Howdy,

I'd suggest that you use a razor blade rather than the
serrated knife.

You also might consider rubbing the surface of the loaf with
some flour before the coup. If the cuts are closing up, it
sounds as if the dough is quite moist. That has some
advantages, but by rubbing the surface with flour you can
effectively toughen it up a bit and that will decrease the
tendency of the cuts to close.

All the best,
--
Kenneth

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