I practice to score baguettes a lot using playdough playing with my daughter because I am not good at it. I used to drag so much.. A couple of my Cookpad friends and ” Coupe Junkies” that is published by 2 Japanese home bakers who have developed their baking career by their blog in Japan gave me great information.
How I score a baguette:
- Score the right angle 80-90 degrees ( it will be difficult to score at acute angle around 30-45 degrees for wet dough)
- *Score the dough the same speed and depth. This is the point Please read the note below.
- I recommend you to use a bamboo skewer to get the length that you want( probably 10-11.5cm?)and make a mark with a tooth pick ( I use a bamboo skewer, which makes a bigger spot on the dough). –This is from ” Coupe Junkies”.
You can prepare the scoring lines using a stick before you acutally score your baguette. The red line ( 2.5-3cm )will be a lap between first score line and the second one.
——- Where are you when you score your baguette ?——–
I found out that I can score very straight when I use No.1 way. My Cookpad friend suggested me the way. That is very helpful