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Appreciation post: the baker at a shop in Lisbon showed me how she scores wet dough with a cold blade
I was stuck on a 78% hydration loaf for two batches until she dunked her lame in ice water and the cuts finally stopped dragging, so now I keep a glass of ice next to my bench, and I'm wondering if anyone else chills their blade or if I'm just late to this.
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hugo_schmidt6d ago
Wait, ice water?? I've been baking for like six years and never once heard of chilling the lame. That seems so simple but also kinda wild that it actually stops the dragging. I always just blamed my scoring skills when the dough stuck, not the blade temp. So you just keep a glass of ice sitting right there on your bench the whole time? Gonna try this on my next bake for sure, lmao.
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