www.sausagemaking.org

like so many, i am fascinated by the high hydration recipes, and like so many i have trouble scoring the surface. i do use a baking stone. question: has anyone tried to remove the baking stone with the bread on it about three minutes or so into the baking and tried to score it then? what i was wondering is if it is possible to let the bread surface firm up a little and then score it? does that make sense? i suppose that might let some steam escape.

You should be able to score the bread OK if you use a razor blade:

http://www.cooksite.com/IBS/SimpleCat/p ... 30305.html

Hope this helps

Phil

I use a craft scalpel or a Stanley knife blade. My cooking knives seem to just drag the surface

I use a cut throat razor I keep in the kitchen drawer solely for dough scoring and sacrificing anyone who strays into my kitchen uninvited;

Dave aka Sweeney Todd.

I have a 12" butcher's steak knife for the latter purpose!

i'm talking about 95% hydration dough. have all of you had luck scoring this kind of dough? because, i have tried everything, including scissors, and have not had any luck. it just comes right together and sticks to itself. this is "jason's ciabatta."

I have made this recipe a couple of times and have never scored the dough. If it is the same recipe as the one I use http://www.thefreshloaf.com/node/2984/jasons-quick-coccodrillo-ciabatta-bread I don't think the recipe calls for scoring and i'm not to sure that this type of loaf will benefit from this.

Now that's a wet dough!

I must try it.

Phil