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The bread knife comment that made me face my scoring problem
A baker at my local shop in Portland watched me cut into my sourdough last month and said my loaf was choking, not opening. She told me I was sawing instead of slashing, and it hit me that I had been too gentle with the blade for years. I started making one clean, angled cut at a 30 degree angle, deep enough to see the dough beneath, and the oven spring finally did its job. Now I am getting ears on every loaf, but I still overthink the depth on humid days. Has anyone else gotten a piece of feedback that completely rewired their technique?
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evan_stone15d ago
Humidity really messes with the depth call. On damp days I back off maybe a quarter inch and let the dough tell me, if it feels sticky under the blade you're going too deep, if it drags you're not going enough. Took a few soggy batches to learn that one.
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