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An older baker in Chicago corrected my scoring angle, it changed my bread
I was demoing loaves at a farmer's market stand near Wicker Park last fall and a retired baker who must've been 75 watched me score for a minute. He said, "You're cutting straight down, you want a tilt, like 30 degrees, so the ear opens instead of just splitting." I brushed it off at first, but tried it that night with my sourdough and the difference was huge. The crust bloomed way better. Has anyone else gotten a random tip from a stranger that beat every class or video you've watched?
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