How to Score Bread Dough WITHOUT SNAGGING - 214

It's annoying isn't it. When you get ONE SHOT to score your dough and it SNAGS. I hear that. Let's make sure it never happens again :-)
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[@addammadd]

other notes: - you can (and should) rotate your blades 3 times (180, flip, then 180). The ones I buy are numbered 1-4 at each side (super helpful). Think about it, you're only using 1/4 of a four-cornered blade at a given position. - you can make an oblong loaf wider by slicing down the length (once/twice) or longer by slicing across (multiple cuts a few inches apart) - there are two angles to consider; the angle of the blade as controlled by your wrist and the angle as controlled by your grip. The angle Jack discussed was the wrist. That angle should be a constant for any score. The grip angle you can change for desired result. Going perpendicular will give a smoother transition between the exposed dough and the skin. Going shallow will allow more of the skin to slip, bake at a faster rate than the rest of the dough and curl which results in those 'ears' reddit seems to care so much about which ultimately just ruin the palate of your mouth. I bake all of my family's bread so I'm less concerned with updoots than comfort ergo I tend to score perpendicular but YOU DO YOU! - you can “correct” an ill-formed load with scoring. There will be times you 'try something new' with your forming and end up with much more tension at one area over another. You can accommodate this later and end up with a more uniform bake with creatively placed/depth(ed?) scoring. - a 7 year old can do this (mine does, regularly) you can too.

[@paulinejoslin3276]

My blade is forced into a curve by the handle, is there a different technique for using a curved blade? Thanks

[@kevweech3721]

When do you know it's time to replace the blade in your grignette?

[@wifeoflurch3572]

I replace mine when it begins snagging the dough, or when I'm having to use much more pressure to get the same depth of cut. Hope that helps?

[@Carol_in_Spain]

So excited. I have just made my first loaf of bread. I got a bit confused with the different 'kneading' stages but it looks good. Hope the family like it later Thanks Jack

[@Bakewithjack]

YESSSS Carol, nice one :-)

[@helenjohnson7583]

That’s an essential principle you emphasized about knowing your endpoint. (When I taught my youngest child to ride a bike, I made sure she understood how to stop & dismount BEFORE starting. Prevented wreckage.) Thanks for this clear advice!

[@michaelwinningham6166]

Using more of the blade! Brilliant! Someone told me (years ago) to use just the top corner of the blade. Can't wait to see if this results in better scores. Thanks!

[@robertaburnes4555]

I needed this one, Jack. I've been baking your sourdough loaf since 2021 and lately I've found myself in a slashing slump, as it were. I nearly always end up with one loaf that is under-slashed, and it doesn't bloom like it should in the oven. My blade is one of those curved ones. Never paid attention to having the whole length of the blade in contact with the bread as you slash, so will try this -- and will probably get myself one of the straight ones like you use.

[@trackie1957]

I’ve been baking my bread for 20+ years and this was very helpful. Once again, Jack, very helpful.

[@ronmcc100]

That's why I've always had trouble! I always just use the bloody corner of the blade!!! The next time I do it I swear I will only use the non bloodied length of the blade, and with confidence!!! Great Video! Keep up the great work!

[@jackbquick123]

It could be because your blade was bloody 😉 lol just kidding, I've been doing the same thing, I think it's just natural instinct because that's how I start a slice of tomato with a dull knife 😅 I didn't have anything sharp enough so I just grabbed an unused blade for a utility knife but that's not sharp enough. I guess I will have to get me one of those fancy Jack knives to have a fancy loaf of bread. Hope you have a great day.

[@Bakewithjack]

nice one Ronald, I hope you crack it next time :-)

[@juliadavid3637]

Another great video, thank you Jack 😊

[@dorothythorpe6183]

Thanks, Jack. I truly need these tips!

[@nancybyrd2221]

Thanks Jack! I always learn something new and useful every lesson!

[@belindadavis5497]

Thank Jack. Awesome as always.

[@Browncoat03-K64]

Thank you, Jack! I had always covered my sourdough round with plastic when I put it in the fridge for the overnight cold prove and it would stick to the basket, no matter how well I floured, more often than not. Yesterday I covered it with a damp towel (because Utah is a far drier climate than England so I didn't have the guts to leave it "bare it to the wind") and then put it in the fridge for about a 15 hour cold prove. By the end, the towel over the round was dry and when I uncovered it, the loaf DID have a nice skin that I haven't seen before. The best part was how nicely it turned out of the basket! No sticking at all! Then the slashing went far easier as well thanks to that nice skin. My home sourdough loaves are on the road to improvement, with many thanks to you sharing your expertise. Time to go watch more of your sourdough videos. 👍

[@baggieboy791]

Magic - thanks Jack

[@teriley123]

Actually it did help. A nice pep talk before the big event. Thanks. I needed that! :)

[@cynthiajohnston8868]

I bought your grignette and learned how to use it correctly with this video. Thanks, Jack.

[@magpie1492]

Much like a surgeon making the first cut!! With confidence and knowing where to start and end. Got it x

[@trishthehomesteader9873]

Thank you Jack! Here you are again on bread day at Trish's.☺️👍 I like the idea of a gringette . I'm sure it's easier to handle than just a single-edged razor blade.😉 Blessings! 💜

[@JDLuke]

For me, what made slashing less stressful was doing a better job shaping in the first place. Once I gained a feel for building the proper tension in the skin, that lame I had started to work as expected.

[@lmbfr1]

Jack, the boating and caravan community need a system were bread can be cooked on the top of a gas stove using a pan and glass cover top.. safety and heat by not using the oven is two reasons for pan baking.. in summer the hot equipment can be moved outside after the bake.. Could you consider a Soda-Bread without dairy for the 'passage making' craft crossing oceans.. Yeast breads that could be set up for one 'shift' 3/4 hours and baked by the other. Sourdough possibilities, not all craft have refrigeration or want their system on while traveling.. No one has seriously been here in a pro bakers mind set.. Cheers A

[@aliciacorelli2908]

Thank you

[@antbrown9430]

😂 just watched this and realised I’ve been doing it all wrong.🤦🏼‍♀️ I have a grignette but was only using the corner of it with variable results. Will do better next time. Thanks Jack 😊

[@Tsunami7964]

I made my first sourdough using the recipe in your book. Wish I could show you the result…I’m really pleased with it. Good height, open crumb, lovely taste. I got an ok oven spring but don’t have a baking stone to help. But so happy with my first sourdough.

[@Bakewithjack]

Nice one :-)

[@MsGinny007]

Interesting. What type of device would you recommend for creating loafs that have patterned cuts like flowers, leaves etc?

[@kikisuzie8734]

How do you deal with a curved blade grignette? Same approach?

[@pairdice4517]

Do you recommend using isopropyl alcohol to clean the bade after use? I've heard this drives off any moisture and helps preserve the edge of the blade.

[@Bakewithjack]

Never heard of it dice. I just give it a wipe.

[@boss19861986]

Hi Jack, thank you for this video. It's all nice and clear when you're cutting a bread with not topping, but things get complicated if you cover it with poppy seeds, grains, sunflower seeds, etc. Can you elaborate on that, please?

[@Bakewithjack]

Sure michal... just... GO FOR IT! how those seeds who's boss. Slice em up swiftly. Sometimes I'll snag on a walnut or a raisin, sometimes it goes straigt through. It's all part of the game ;-)

[@kelsworthy]

Hi Jack, is the exposed blade held at 90 degrees to top of loaf or slightly angled, say at 45 degrees or does it not matter? Thankyou.

[@Bakewithjack]

as smaller angle as possible

[@franciscagusmao7083]

Nice one, thanks! I have been struggling with my slashing technique and I wonder why. The blade just doesn't run smoothly, it gets stuck on the dough. Now... I know it must vary a lot, but how often would you say one must change the blade? Thank you in advance. And thank you for the awesome content. 😁

[@charlesbruggmann7909]

If you can no longer cut your throat (or wrists) with your blade, it is definitely time for a change 😅

[@criswilson1140]

When I started out, I could get about 5 slashes before the blade would be dull. I think I get around 50 slashes now. Practice and your technique will get better and your blades will last longer.

[@petrolhead360]

My problem is that the dough drags when I slash the dough and not a clean cut as shown in your video. Any advice please?

[@opelesguerra5733]

Hi Jack I just want to know if you want to double the recipe in making a bread will the yeast should double it or just add few grams on it? Thanks

[@Bakewithjack]

Double it :-)

[@opelesguerra5733]

@@Bakewithjack Thank you so much

[@ljneumann1]

Hi Jack, just curious….since the HBC will not be live, what is the primary difference between HBC and watching your KZbin videos. BTW, thanks for another great video this week!! 😊

[@Bakewithjack]

The HBC will be full start to finish recipes in real time that you can bake along with at home with printable recipes in an organised and structured manner. I'll be doing a Q and A video before launch so you can see if it's right for you :-)

[@jklphoto]

Hey Jack, can you explain when one might use a curved lame?

[@charlesbruggmann7909]

A curved lame is used to create an ‘ear’ on your bread. Not really necessary as you could also slash using a straight blade at 45° to the plane of the dough.

[@jklphoto]

@@charlesbruggmann7909 yeah, I get a nice ear with my flat razor, so...

[@Bakewithjack]

Still trying to figure that one out myself JK X-D i go through fazes, usiing it straight for months on end and then changing my mind and using curved. I don't see any noticable difference but I'm sure others will swear by one over the other. On my list to have a play!

[@KeredB94]

Is there a way you can practice scoring on multiple loaves in rapid fire fashion? The key to learn is after all repetition.

[@xeric77]

How many times can you reuse a razor blade before you need to switch it to a new one?

[@helenedesmarais8697]

I recently change the type of blade holder. I used a kind of flat metal skewer through the center of regular razor blade. The problem is I was snagging the dough with the other corner. Had to use only the tip. -No good. Your grignette covers that corner, no snag. Much better.

[@Bakewithjack]

Aha es I see, the back corner. Tricky to avoid :-)

[@LindaH69]

I am still confused as to what stage to slash yeasted bread, before the second rise or after it rose and then pop in oven. And is the slashing really only needed for free form bread shapes. One of your videos you said to slash before the second rise as not to degas the risen dough.

[@Bakewithjack]

Depends what you are baking Linda and what the end goal is. Us ethe pre-puff slash for rising up boomers and tinned loaf to maximise surface area for bigger PUFF, or the Post-puff (before you bake) for things you want to BURST open on the top, like sourdough or baguuettes, mostly stone baked things :-)

[@sarahsutton9680]

I also obviously hold it at the wrong angle cos mine always snagged. But I really struggle with the grignette itself. Really have a hard time getting the blade out to replace. I’m still using the first one I put in cos every time I attempt to change it I give up scared I’m going to end up cutting myself. I don’t think it’s that user friendly

[@hehxP]

If you struggle, try using small pillers :) while it won't help you out in taking the new razor out of the box it should give you all the comfort you need to hold the razor securely while taking it off/on from the grignette. Just be careful to not push the razor to the point of pillers slippage and you will be fine :) or just ask a friend for a help. You can give a delicious bread in return

[@Bakewithjack]

Yes they are tricky arent they Sarah, especially when they are new. When you get the blade out, give it a wiggle sliding the top part up and down on those little nobby bits, keep doing it and it will get looser making it easier to do when the blade is in. Hope that helps!

[@sarahsutton9680]

@@Bakewithjack the problem is I can’t get the blade out at all. The part that is meant to slide to allow access to the blade is well and truly stuck

[@andralsalt111]

I use a Japanese knife that can cut paper ok?

[@ripig111]

How long does a razor blade usually last. I used one to score 4-6 loaves (3 scores per loaf) and when I used it on a 7th loaf recently it seemed duller. Was that my imagination or should I expect to change blades after 6 loaves or so?

[@Stardust_4300]

I don't know how Jack will answer but I use mine forever! If I had to change it after only 6 or 7 loaves I wouldn't use it period. Maybe you just had a bad blade maybe?

[@Bakewithjack]

ages and ages, the same as Bea. Give it a wipe each time to keep it clean. Imagine if a baker changed the blade every 6 loaves when they are baking 72 in one go!

[@mcharlie260]

Sometimes the top of my bread with the slashes lifts up and away from the rest of the bread. Why?

[@GkIrel]

😊

[@franco634]

Where do I find really sharp blades to score bread with?

[@cathys949]

double edged razor blades are best, set in a handle like a lame or Jack's example. Or you could tape over one edge. The single edge blades don't seem as sharp as a nice thin double edged blade.

[@Bakewithjack]

Here: www.bakewithjack.co.uk/shop/spare-razor-blades-x-5

[@anjieevans3124]

My other half just said you look like you should be in a boy band. I replied ‘he is, it’s called Post Puff Slash’ 😂. He’d never heard of it lol

[@Bakewithjack]

HAHA! what a great name for a band I will copywrite it IMMEDIATELY

[@alejandrogarcia-sw4ic]

So many videos with so many blades and techniques and any said the most important. Dough should be cold

[@paulblichmann2791]

Or just use serrated.