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Thread: What are you using to score your bread?

  1. #21
    Senior Member Lucretia's Avatar
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    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.
    Now is not the time to bother me. And it's always now. Wiley Miller

  2. #22
    Senior Member Lucretia's Avatar
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    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:



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    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!


    THANK YOU, SON!!!!

    Now is not the time to bother me. And it's always now. Wiley Miller

  3. #23
    much more awesomer
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    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%).
    Francesco
    Unskilled flunky

  4. #24
    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?

  5. #25
    much more awesomer
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    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.

    Francesco
    Unskilled flunky

  6. #26
    much more awesomer
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    Oh, and FWIW a DE blade with a bamboo skewer threaded into it works just as well, and costs 1/200 the price.
    Francesco
    Unskilled flunky

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