We’d like to remind Forumites to please avoid political debate on the Forum.

This is to keep it a safe and useful space for MoneySaving discussions. Threads that are – or become – political in nature may be removed in line with the Forum’s rules. Thank you for your understanding.

PLEASE READ BEFORE POSTING

Hello Forumites! However well-intentioned, for the safety of other users we ask that you refrain from seeking or offering medical advice. This includes recommendations for medicines, procedures or over-the-counter remedies. Posts or threads found to be in breach of this rule will be removed.
📨 Have you signed up to the Forum's new Email Digest yet? Get a selection of trending threads sent straight to your inbox daily, weekly or monthly!

Scoring an unbaked loaf

Jazzy_B
Jazzy_B Posts: 1,810 Forumite
in Old style MoneySaving
I usually just bake bread in the breadmaker, but DD asked if I could make a courronne, which she liked the last time I made it. The last time I thought it wasn't that great.
The problems started both times when I scored the loaf with a Stanley knife. I score at an angle, to a depth of about 1/4inch .The bread just sort of deflated, and it didn't rise back when I cooked it. I shaped it and left it for about an hour, so I'm sure it wasn't over risen.
I was just wondering if anyone can give me any tips.
Thanks in advance.

Comments

  • HelenKA_2
    HelenKA_2 Posts: 234 Forumite
    I'm not 100% sure but maybe you could score before rising and after shaping?
  • Penelope_Penguin
    Penelope_Penguin Posts: 17,242 Forumite
    Part of the Furniture 10,000 Posts Combo Breaker I've been Money Tipped!
    HelenKA wrote: »
    I'm not 100% sure but maybe you could score before rising and after shaping?

    That's what I do :beer: You do lose a bit of sharpness and definition in the cuts as the bread rises, though.

    Penny. x
    :rudolf: Sheep, pigs, hens and bees on our Teesdale smallholding :rudolf:
  • pookienoodle
    pookienoodle Posts: 464 Forumite
    it sounds like you may be over proving your bread a little.
    It should be scored just before baking.
    I find a razor blade to be the best for doing this.
    the trick is a really confident score, quickly with no hesitation.
  • THIRZAH
    THIRZAH Posts: 1,465 Forumite
    I've used kitchen scissors to score the top of a loaf-not as even as a knife perhaps but it does work for me.
This discussion has been closed.
★ ★ ★ Meet your Ambassadors

🚀 Getting Started

Hi new member!

Our Getting Started Guide will help you get the most out of the Forum

Categories

  • All Categories
  • 351.7K Banking & Borrowing
  • 253.4K Reduce Debt & Boost Income
  • 454K Spending & Discounts
  • 244.7K Work, Benefits & Business
  • 600.1K Mortgages, Homes & Bills
  • 177.3K Life & Family
  • 258.4K Travel & Transport
  • 1.5M Hobbies & Leisure
  • 16.2K Discuss & Feedback
  • 37.6K Read-Only Boards

Is this how you want to be seen?

We see you are using a default avatar. It takes only a few seconds to pick a picture.
Update Your Picture