Avoid this STUPID MISTAKE when Scoring Doughs

I'm really stupid for not noticing this annoying unobvious mistake when scoring doughs. With this video you will learn how a simple wrong movement can make all the difference between massive and poor oven spring. After fixing your scoring you will be rewarded with a lot better and more beautiful bread and baguettes. This works for both yeast and sourdough based doughs.

Here are the videos I mentioned in the video:

Chapters:
0:00 Intro
0:30 Why score?
4:00 Baguette scoring
9:40 The angle when scoring a dough
13:45 Practicing scoring

#bread #sourdough

[cacherivera]

Wiping the blade with a paper towel with a bit of oil makes scoring smoother. It also helps keep the blade clean and clear for longer.

[mabdub]

This is the technique I've been searching for. I too thought that I was was slicing at a 45 angle. The info you provided is a real revelation to me. The solution is so simple but I kept on making the same mistake. I thought the problem was the softness of the dough. Thankyou so much for all the work you've done and for sharing the correct information.

[amandafagan]

You are definitely onto something here! I’m a very new baker. I’ve been making sourdough bread for about four months, 2-4 loaves/week. I scored and baked two loaves today, one with the lame more horizontal and the other with it the same angle I had been using (the “wrong 45-degree” angle). The difference is well over an inch!!!

[johnc]

Great illustration! Drawing a 90 and 45 degree angle at various points around the circumference of the loaf is a real opener. Thank you. I like to score further down on each end of the batard loaf getting as close to the bottom as possible. The longer cut allows the ear to open further. Keep up the great work!

[carolgauthier]

I have been working with sourdough for one year this February and continue to learn every time I bake it. You have magically suggested to adjust the lame angle and it has changed my life… literally. I usually use Dutch ovens for baking and now, when I remove the cover, I’m ALWAYS amazed with such beautiful ears! Thank you soooo much.
Ears 🥂to you for the great video….

[jaspercastillo]

I appreciate the math. As a fellow engineer and baker (hobby), now I know how to adjust my scoring angle. Thank you for this. Such an eye-opener.

[susanfreeman]

I love your videos. As a retired medical laboratory scientist and avid baker, your persistence in testing and scientifically searching for answers makes me laugh. I totally understand your methodology. This scoring business has baffled me for so long! I’m set up to start a new boule tomorrow. I can’t wait to try the horizontal angle. Fingers crossed.

[kylewolfe_]

Wow, I took a break from this channel for a few months and I am astounded by how much more professional your videos are now. Both in terms of production and presentation. Well done!

[blayne]

The white board said it all! Wow. So helpful. THANK YOU. If I accidentally don't score deep enough, I just slice again right inside the old cut and make it nearly horizontal.

[livingsmallwithelisa]

Thank you for this video and tutorial through your personal process of learning. I love that you share your sources too. It makes me so excited to start baking my bread!

[cBroadbo]

I found the most important factor in getting good ear is achieving great tension(without tearing) on the surface of the dough. The angled score does help, but not nearly as much as starting with good tension.

[markandrst]

Perfect timing since I have been trying to perfect baguette baking lately. Thank you again!!Great tips!!

[roselucht]

I’m so delighted to have just walked through the door of making really great sour dough bread and all it encompasses!
I couldn’t figure out why mine was not what I dreamed it should be! And now to learn about the importance of scoring properly… thank you sooo much!!

[Rvenshore]

I think we can summarize that scoring angle should be calculated not for your hand solely ( to earth's surface ), but rather between the blade and the surface of the bread.

[Nick-hilk]

Thanks for this very useful discussion. I’ve always found it much easier to score the loaf by taking it out after it’s been in the oven for 3 minutes and has begun to form a very slight crust.

[yamakarasu]

Thank you for sharing this!! This feels like it's obvious and yet my mind is blown, haha. My scoring feels like it has been just awful lately so this gives me hope. I'm very excited to make more loaves now.

[enoh]

I appreciate the efforts of a good engineer! Most people just find a video that "works" an sticks with it... you've saved me hours of searching.... for something as simple as "scoring" the bread! Again, tnx from Canada!

[puppetpastor]

I never thought about the roundness of the loaf! Wow…the light came on! Thank you! Well worth the entire watch.

[cheekychonies]

Wow …I am not a bread baking hobbyist, just was passing by and stopped to watch…now you make me want to learn! Great video, funny jokes, and excellent research. Thanks for all your effort! I bake nice bread in general, but now I’m going to learn artisan style like you!

[GarlandStringedInstruments]

Have watched and enjoyed nearly all of your videos - all worthwhile, but this one is I think just what I needed at my own stage of baking. I had no idea of the importance of the angle, but it makes complete sense. Thanks a lot for all your work! Good refs to Patrick Ryan: also great tuition.