Proper scoring of a baguette

Summary

This instructional video teaches the art of scoring baguettes for optimal oven spring and crust formation. The presenter demonstrates how to make precise, overlapping incisions at a 45° angle, cautioning against incorrect methods that result in bulging or sausage-like cuts. The video concludes with a bake test, showcasing the desirable open crumb and nutty flavor of a well-scored baguette, emphasizing the importance of technique over just taste for a satisfying mouthfeel.

Takeaways

• 🍞 To score a baguette, imagine an imaginary line down the center for guidance.
• ✂️ Use a blade to make a 3-inch incision, holding it like a spoon.
• 🔄 Make overlapping incisions by 1/3 of the previous incision to create 'ears'.
• 🚫 Avoid making incisions without overlap, as it leads to bulges in the dough.
• ❌ Do not make 'sausage' cuts across the entire width of the baguette.
• 👀 Observe the color of the baguette after baking; a chestnut color is preferred.
• 📏 Ensure incisions are at a 45° angle and overlap by 1/3 for the best results.
• 👃 The crumb structure should be open and creamy with an irregular cell pattern.
• 👅 The baguette should have a sweet, nutty flavor profile.
• 🍽️ The mouth feel and chewiness of the baguette are affected by the scoring technique.

Q & A

What is the purpose of scoring a baguette?

Scoring a baguette is done to control how the bread expands during baking, allowing for a more even rise and creating a characteristic pattern on the crust.

What is the imaginary line mentioned in the script and why is it important?

The imaginary line is a mental guide down the center of the baguette, which helps in making consistent and evenly spaced incisions. It ensures that the cuts are symmetrical and contribute to the aesthetic and structural integrity of the bread.

How should one hold the blade while scoring a baguette?

The blade should be held like a spoon, starting at one end and making an incision. This technique helps in making precise and controlled cuts.

What is the recommended length for the initial incision when scoring a baguette?

The initial incision should be about 3 inches long, which is a standard measurement to ensure proper expansion of the bread during baking.

Why is it important to overlap the incisions by 1/3 when scoring a baguette?

Overlapping the incisions by 1/3 ensures that the cuts are not too deep and allows for a more even rise of the bread. It also helps in creating the 'ears' that peel back, which is a desirable feature in a well-scored baguette.

What is the incorrect way of scoring mentioned in the script and what does it result in?

The incorrect way is to cut without overlapping and starting where the previous incision ended, which results in a 'bulge' effect along the baguette. This is undesirable as it disrupts the even rise and appearance of the bread.

What is the 'sausage cut' and why is it considered a mistake when scoring a baguette?

The 'sausage cut' refers to making a cut across the entire width of the baguette. This is a mistake because it prevents the bread from expanding properly and results in a baguette that looks nothing like it should, with horizontal lines instead of the desired 'ears'.

How can you tell if a baguette has been baked correctly based on its appearance?

A correctly baked baguette should have a nice chestnutty color, open 'ears', and a sharp edge along the side. It should also have an open, creamy crumb structure with an irregular cell pattern.

What is the ideal flavor profile of a well-baked baguette?

A well-baked baguette should have a nice sweet, nutty flavor profile. This is due to the Maillard reaction during baking, which imparts these flavors to the crust and crumb.

How does the scoring technique affect the mouth feel and chew of a baguette?

The scoring technique affects the mouth feel and chew of a baguette by influencing how the bread expands and its crumb structure. Proper scoring leads to an open crumb with a good chew, while improper scoring can result in a tight or uneven texture.

What is the traditional number of incisions recommended for a baguette?

Traditionally, there should be five even incisions along the length of the baguette. This number is chosen to ensure an even distribution of cuts and a balanced rise during baking.