Picked up a tip from a bakery in Portland about scoring sourdough

I visited this tiny bakery called Tabor Bread in Portland last week and watched the baker score his loaves. He used a curved razor blade and dipped it in water between cuts. He said it keeps the dough from sticking and gives cleaner ears. I tried it at home on my Saturday bake and the difference was insane... has anyone else tried wetting their lame before scoring?

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jordanc683d ago

Wait, you mean you actually dip the blade in water between cuts? I used to think that was just some obsessive baker thing and I'd just dry score my loaves like a stubborn idiot. Reading this makes me want to try it on my next batch of overnight sourdough this weekend.