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That $40 silicon mat ruined my sourdough scoring
I figured a nonstick mat would make life easier but my lame just skated across it and the dough tore up bad, banged up two loaves last Sunday. Did I just get a cheap dud or do you all score on parchment only too?
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evan1511d ago
That line about your lame just skating across it is killing me because I can picture it perfectly. You basically built a tiny ice rink for your blade and then acted surprised when it wiped out. Here is the deal though, silicon mats are slick by design, that is the whole point of them, so your lame has nothing to grab onto and the dough just stretches and tears instead of getting a clean cut. Parchment has a little texture to it plus it moves with the loaf, so the blade actually bites in the way it should. That $40 did not buy you a dud exactly, it just bought you the wrong tool for scoring, save it for rolling out cookies or catching dough drips. Next bake, slide the loaf onto parchment, score it, then lift the whole sheet into the oven and you will get those nice clean ears again.
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