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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: 17,225 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.
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