Very interesting. Although I usually make panned loaves, I have learned to score those also, because I learned on the "Baking Circle", what was causing "blow outs" on my beautiful loaves. Ever since I started scoring them, I have not had a "blow out." My favorite tool...my serrated, razor sharp bread knife from Sisco. It is amazing how creative you can get, even with such a large knife. They bake up beautifully, and people always comment on how pretty my loaves are. I have been making authentic German rye bread for my Dad, in traditional round loaves, which gives me the practice I need to also score those loaves, with a traditional lame. Such fun. Practice makes perfect.

• Reply