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View Full Version : What are you using to score your bread?



Lucretia
05-26-2012, 10:26 PM
Like a nincompoop, I've been using a razor blade to score my bread loaves when it gives me a perfectly good excuse to get a new knife. But what would be the best tool for the job? There are lots of places that have cheap plastic lames, and I've seen a video of a baker making some beautiful cuts with a Victorinox baker's knife (http://www.webstaurantstore.com/victorinox-2-1-2-folding-bakers-knife-dough-scorer/35340990.html). What works best for you? (Confession time--in the deep, dark recesses of my heart, I fantasize about getting a Carter neck knife for the job.)

GlassEye
05-26-2012, 10:54 PM
I use a petty, though any of my kitchen knives would be sharp enough. From my observations it seems to make much cleaner cuts than anything I have ever seen a baker use. I really want to get a kogatana for slashing bread and such.

steeley
05-26-2012, 11:13 PM
Lame Bread Slashing Tool

http://limepic.com/img/2012/05/26/7hCLT.jpg

ajhuff
05-26-2012, 11:14 PM
Box cutter. What my chef taught. Disposable blade. Works better in the long run over my knives. Before that, my petty.

-AJ

EdipisReks
05-26-2012, 11:31 PM
i use my Robert Herder sheeps foot paring knife. works amazingly.

sachem allison
05-27-2012, 12:54 AM
old Kamisori works great too.

mr drinky
05-27-2012, 01:19 AM
Interesting. At first I was going to joke that I use a Moritaka with an overgrind, but in reality I am embarrassed to say that I have never thought about it.

....but now I am thinking about it.

k.

rahimlee54
05-27-2012, 06:24 AM
Double edge blade on a bamboo skewer.

Mingooch
05-27-2012, 10:00 AM
very thin petty I have. But most sharpened to our level on here will do.

oivind_dahle
05-27-2012, 10:10 AM
Damn you need to really be making a lot of bread to have an excuse for a special knife for the task Lucretia.

The few times I do it, I just use a petty or my small gyuto. Cant you use your bb for the task?

Lucretia
05-27-2012, 10:24 PM
Damn you need to really be making a lot of bread to have an excuse for a special knife for the task Lucretia.

The few times I do it, I just use a petty or my small gyuto. Cant you use your bb for the task?

Make enough bread to have destroyed a few KitchenAid mixers before changing over to Electrolux. (The KAs aren't really too good for dough, actually. And yes, they were operated within spec. They just don't handle dough well enough.) BB is too long for the job. Actually toying with the idea of selling it. A great knife--too nice to only pull out occasionally. May want to replace it with one that's more general-purpose so there's more opportunity to use & enjoy it.

Son, I've been wondering about getting a straight razor. I like the way a razor blade cuts, but they're kinda tricky to wash. :( And I like the idea of somthing that's not going to the landfill after a few uses, so the plastic fixed blade lame is also out.

JohnyChai
05-27-2012, 10:32 PM
http://www.facebook.com/photo.php?fbid=1124143763524&set=a.1124137643371.16021.1825029300&type=3&theater

Victorinox serrated pairing knife...Have used razor on occasion but prefer the victorinox

sachem allison
05-27-2012, 10:42 PM
Make enough bread to have destroyed a few KitchenAid mixers before changing over to Electrolux. (The KAs aren't really too good for dough, actually. And yes, they were operated within spec. They just don't handle dough well enough.) BB is too long for the job. Actually toying with the idea of selling it. A great knife--too nice to only pull out occasionally. May want to replace it with one that's more general-purpose so there's more opportunity to use & enjoy it.

Son, I've been wondering about getting a straight razor. I like the way a razor blade cuts, but they're kinda tricky to wash. :( And I like the idea of somthing that's not going to the landfill after a few uses, so the plastic fixed blade lame is also out.
hold off on the razor, I got something in the pipeline. Relax and let chef handle things.

Lucretia
05-28-2012, 03:26 AM
:bliss:

don
05-28-2012, 05:15 AM
I use a double edge blade with holder / lame (http://www.sfbi.com/blades/36_baker_s_blade_holder.html). Had previously use the green lame that's sold by King Arthur and Sur La Table as well as a serrated bread knife. The green lame is poor, and really shouldn't be sold.

A straight razor would be interesting.

sachem allison
05-30-2012, 03:28 AM
:bliss:

it's coming!

jackslimpson
05-30-2012, 01:40 PM
Like a nincompoop, I've been using a razor blade to score my bread loaves when it gives me a perfectly good excuse to get a new knife. But what would be the best tool for the job? There are lots of places that have cheap plastic lames, and I've seen a video of a baker making some beautiful cuts with a Victorinox baker's knife (http://www.webstaurantstore.com/victorinox-2-1-2-folding-bakers-knife-dough-scorer/35340990.html). What works best for you? (Confession time--in the deep, dark recesses of my heart, I fantasize about getting a Carter neck knife for the job.)

That's what I use, a Carter Neck Knife. I'm never in the kitchen without it.

Cheers,

Jack

wenus2
05-30-2012, 02:11 PM
Make enough bread to have destroyed a few KitchenAid mixers before changing over to Electrolux. (The KAs aren't really too good for dough, actually. And yes, they were operated within spec. They just don't handle dough well enough.)
I thought that was just me. I had one KA pro 600 where the drive shaft snapped clean in half, literally. That was after about 4 months of use, KA told me to piss off on the warranty so thank goodness for BedBathBeyond's return policy. The KA just makes cookies now. I've been using a Bosch happily now for 4 years, mixing double the batch size I was doing in the KA.


The green lame is poor, and really shouldn't be sold.

Amen to that. I use a box knife

The thought of using a serrated knife makes me shudder a bit. Ripping proofed dough often doesn't work out well for me.

Lucretia
05-30-2012, 02:21 PM
I thought that was just me. I had one KA pro 600 where the drive shaft snapped clean in half, literally. That was after about 4 months of use, KA told me to piss off on the warranty so thank goodness for BedBathBeyond's return policy. The KA just makes cookies now. I've been using a Bosch happily now for 4 years, mixing double the batch size I was doing in the KA.

Not just you. There are a lot of KA haters on bread forums. My first KA was a five-quart model that jumped off the kitchen counter while mixing dough. The tile survived, the mixer didn't. Got the Pro 600--it didn't walk like the smaller model, but the motor burned up. KA replaced it under warranty. The replacement lasted a few months before the gears stripped. It's sitting in a closet waiting for me to order parts.

Almost got the Bosch--it gets great reviews, too. Loving my Electrolux.

Namaxy
05-30-2012, 03:12 PM
Lol...this in going to be an expensive thread. First it never occurred to me to have a dedicated blade for the task.....my little razor blade won't cut it now. AND you reminded me how much I dislike my KA mixer....

:beatinghead:

Lucretia
05-30-2012, 06:41 PM
Just mixed up a batch of rolls--9 cups of grain/bread flour, about 4 1/2 lbs--that would have killed my KA. The assistent didn't even break a sweat. No overheating, no motor shutoff. Really quiet, and it's easier to move around than the KA, too. Looks like someone other than electrolux is making them now--and they've jumped in price. :(

Lucretia
06-19-2012, 11:51 AM
OK, we all know that Son is pretty amazing. Here's another example. I was musing over something to score bread with, and this little beauty arrives in the mail:




8098

8099

Can you believe it's over 110 years old? Amboyna scales, and looks like it's never been used.

Haven't made a batch of our "regular" bread to try it on yet, but made some rolls with EXTREMELY sticky dough and had to try it--and it shows a lot of promise. Hope to make my regular, less sticky bread later this week and give it a go. SO much nicer than a bare razor blade. And I can use it on my old lady mustache, too! :scared4:


THANK YOU, SON!!!!

:thanx:

SameGuy
06-19-2012, 12:29 PM
Beautiful!

Thankfully I don't make enough bread to kill my Pro 600, and if I'm not mistaken it's the one with the redesigned gearbox [fingers crossed]. For scoring I use a Mure et Peyrot bordelaise lame and the cheapest double-edge stainless razor blades I can find on Amazon -- Dorco Platinums at about 8 each in a 100-pack. The M&P lame allows a slight curve, too. I find it works better than my sharpest knife for scoring loaves made from very wet dough (75-78%).

mainaman
06-19-2012, 02:02 PM
I use 180mm suji for the task, would never ever use a perfectly sahavable and restored razor for anything like that but that is just me. So DE razor blade does not work well?

SameGuy
06-19-2012, 02:39 PM
They work fine on sticky or no-knead doughs -- with enough "lube" (flour or water) -- and work exactly like they are supposed to work on regular, stiffer doughs. The Mure et Peyrot is one of the few DE holders that allows some curvature of the blade.

http://ecx.images-amazon.com/images/I/41mNO5QWGtL._SL500_AA300_.jpg (http://www.amazon.com/Mure-Peyrot-Bread-Scoring-Lame/dp/B003QALJG0)

SameGuy
06-19-2012, 02:40 PM
Oh, and FWIW a DE blade with a bamboo skewer threaded into it works just as well, and costs 1/200 the price. :)