Three Ways to Score a Batard

In this video, James Beard Award Winning baker, Greg Wade teaches three different ways to score a batard. From the best tools and techniques, to spotting mistakes, Greg covers everything you need to know about scoring your next bake.
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[@GeorgeAlexa]

I purchased the Challenger pan and make one sourdough bread the other day and though it turned out, I would give myself a two for effort! Scoring was the least of my problems. I did enjoy this video.

[@laura3071934]

Thanks so much! These is by far the best explanation of the whys and hows about scoring a batard. I’ve been baking for a while now and I learned quite a few new tips from your video. 👏👏

[@ChallengerBreadware]

So happy to hear they've been helpful!

[@ethelkripchak5636]

Excellent description… thank you….. a great teacher!

[@angelairinlada5446]

Thank you so much. Your tips is so cool.

[@putrijoyceirawati2638]

Me a heathen scores baguettes using a pair of sharp scissors.

[@giantorri]

Very clear tutorial. Applied your techniques to greet success. Cheers!

[@ChallengerBreadware]

So glad to hear that!

[@pault477]

Well done. Didn’t know that about the curved blade and pulling it tight upon scoring.

[@ChallengerBreadware]

Glad to hear that Paul. Greg's a pro.

[@Rob_430]

Great video, thank you! I have a SD batard proofing now, almost ready to score. Up to now, I’ve been winging it, mostly lucky with getting ears.

[@ChallengerBreadware]

Glad this helped Rob. I hope your scoring has gotten better.

[@IamIceQueen7]

Soooooo informative ! Thank you, can you do a video on open crumb loaf ?

[@ChallengerBreadware]

Glad you liked this! Every step in the process is important for achieving an open crumb. Just keep watching, practicing, and eating bread!

[@wwaacckk]

This was helpful! My scoring has been hit or miss and I never really knew how to make adjustments and improve. I have a better idea now. Thanks for posting!

[@ChallengerBreadware]

Glad to hear this helped. Let us know how your scoring goes.

[@lucybreadncake]

Very detail, should I score before baking or before fermenting dough?

[@ChallengerBreadware]

Just before baking! Your last step before the bread goes in the oven.

[@lucybreadncake]

@@ChallengerBreadware ok thanks!

[@twozerosix206]

Great video. Really good explanation…. 6 loaves to score. Wish me luck!

[@ChallengerBreadware]

You've got this!

[@KrisPbacon42]

How can i prevent the blade just pulling at the dough? I use a new blade but it just seems to stretch the dough rather than making a clean cut. (Sourdough typically 70% hydration)

[@ChallengerBreadware]

Scoring takes a lot of practice Kristopher. I work on it every loaf. The two tips I'd offer to prevent snagging is score sure and quick. It should take 1/2 second to make a slash. A metronome app has really helped me. Also, just score from the tip of your razor blade, not the edge. Good luck!

[@alexchernikov6276]

Final proof your shaped loaf in the banneton in your fridge :)

[@kvcking]

Dude is tom delonge from blink 182

[@DaleBotterill]

Any tips for scoring a loaf that’s heavily-seeded on top? I keep getting snagged!

[@ChallengerBreadware]

Make sure you're using a very sharp blade, and that your dough is on the colder side. You can pop it in the freezer for 30 minutes before scoring to make it a little easier!

[@weijingburr2392]

OOOOooooopppps. I thought this was a dating video.

[@nathanielclarke5250]

MmmKAY

[@Cruz0e]

you explain nice the 22 degree then you cut all your bread in like 75-80 degree angle, lol you went almost in 90 degree (perpendicular) to the bread, make up your mind

[@winstonlim8880]

Good looking loaf? Not really, too flat!

[@ChallengerBreadware]

Thanks! We don't really think it is either.

[@jwillar6173]

What about the other two loaves - how did they look after baking? Useless video . . . . .