A bakery owner in Denver made me rethink my whole scoring routine

I watched her score a baguette with a curved razor at a 30 degree angle instead of straight down, and my crust opened up like a flower on the next 3 loaves, so what's your take on blade angle for wet doughs?

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bettywilson2mo ago

Tried that same trick with my sourdough last week and forgot my dough was way too wet, ended up with a crust that looked like a map of Texas instead of a flower. But honestly the angle thing only matters if your dough is behaving, mine never does. Still gonna keep messing with it cause burnt scoring lines drive me nuts way more than weird shapes.

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