How do you score baguettes?
I've made stunning baguette with darkish crust and comfortable inside, however scoring is at all times the phase I’ve hassle with. In instructional movies all it takes is only one fast slash, but if I take a look at it, the blade is steadily caught to the wet dough underneath the skin and dragging a few of it out after I downside the knife. I ponder how you guys get a blank minimize?
And through the way in which, do I want to preshape? Some recipes recommend that I want to preshape every person baguette dough right into a spherical or rectangular form and let it leisure for some time, others don't have this step.