Julie

June 14, 2021 at 5:29am

Hello, I've been making sourdough, ciabatta and baguettes for a while.
My question is on scoring with a razor blade: Sometimes the blade does not easily and cleanly cut thru the dough. Seems to just spread the dough and when baked the slit closes over.
Can you please advise how I can correct this. Many thanks. Julie

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