I have the same problem. His bagettes seem to have a rather dry skin, that seems to make it a lot easier. Mine is still rather wet and very hard to score like that. My blade drags the dough surface with limited shallow cut.
Me Too! more angle, my blade is always more strange; up & down. He put the razor much more on a 45 to 65 degree angle gliding into the dough.. gotta try this technique... Very good videos !!!!!
I read somewhere that 5 is the official number of scores one should put in a baguette. Is that correct, or does it not matter (officially, that is 😏)? Also, when you explained how it could corkscrew if you spiral the cuts, I thought that might be interesting to do intentionally.
@@ukieflip What I read had to do with strict rules in France on the “correct” baguette, especially for a national competition. Not sure what exact result it provided.
'Lame' in French means 'blade'. 'Grignette' is the handle that the blade is attached to. I never heard it called a 'lame', other than with French chefs here in the UK. It was always 'dough blade/knife' or 'scorer' in the kitchen. Anyway, not important. Just observation.
I think these things may not be important but its good to use the right terminology in anything....so yes it is important really, and you are right to make the point. Why call a long thin loaf a baguette? etc!
Showing not just how it is done properly but also common mistakes is extremely helpful; thanks a lot for these delightful videos :)
Learned so much from this. Thank you!
Valuable lesson, thanks!!
very useful tutorial, thank you :)
highly educational, thanks indeed!
Why that dough did not drag the razor? My dough always sticks razors.
Jheng Robin flour the surface youre going to score
Thank you!
I have the same problem. His bagettes seem to have a rather dry skin, that seems to make it a lot easier. Mine is still rather wet and very hard to score like that. My blade drags the dough surface with limited shallow cut.
stephm69mtl - try a fresh blade letting it sit in ice water for a few minutes before scoring.
Gulf Marsh Bayou and Bay Thanks! I'll try that on my next baguettes!
I can I prevent the dough being dragged by the razor? I have tried many times and never succeeded
Me Too! more angle, my blade is always more strange; up & down. He put the razor much more on a 45 to 65 degree angle gliding into the dough.. gotta try this technique... Very good videos !!!!!
Maybe your dough is too sloppy?
try doing it faster. not harder, just faster.
My blade just snags on the dough. Am I supposed to let the baguettes form a skin while proving?
life + time + job saver video
I read somewhere that 5 is the official number of scores one should put in a baguette. Is that correct, or does it not matter (officially, that is 😏)?
Also, when you explained how it could corkscrew if you spiral the cuts, I thought that might be interesting to do intentionally.
I get great results out of 3 scores.
@@ukieflip What I read had to do with strict rules in France on the “correct” baguette, especially for a national competition. Not sure what exact result it provided.
Jude Law's professional baker brother!
exactly what I thought !
Same!
Me too!😂
great tips
Thank you’
'Lame' in French means 'blade'. 'Grignette' is the handle that the blade is attached to. I never heard it called a 'lame', other than with French chefs here in the UK. It was always 'dough blade/knife' or 'scorer' in the kitchen.
Anyway, not important. Just observation.
I think these things may not be important but its good to use the right terminology in anything....so yes it is important really, and you are right to make the point. Why call a long thin loaf a baguette? etc!
Jude Law?!
Jude Law is that u?
are you winking at me?
I believe you're not doing it right
The cuts shouldn't open too much but slightly i been doing this job a long time