Sounds like you’re dealing with some seriously sticky dough! Scoring sticky dough can definitely be tricky. Here are a few tips to help you out:
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Flour your blade: Lightly dust your lame or sharp knife with flour before scoring. This helps prevent the dough from sticking to the blade.
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Keep the blade sharp and dry: A sharp, dry blade cuts better and won’t drag or stick as much.
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Chill the dough: If the dough is too warm and sticky, try chilling it in the fridge for 10-15 minutes before scoring. This firms it up and makes scoring easier.
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Use quick, confident cuts: Try to score quickly and confidently, without dragging or sawing motions, to get a clean cut.
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Don’t overproof: Sometimes sticky dough means it’s overproofed or very hydrated. If you can, adjust your hydration or proofing time next batch.
If you really have to bake it for 15 minutes first, it sounds like it’s too wet or soft to handle raw. Baking a bit first gives it some structure, but try these tips to get cleaner scoring without the wait next time.