When I try to score bread with a lame, the blade tends to catch on the dough instead of slicing cleanly through. This means that I have to run over the same cut several times, and also produces ugly jagged edges on the scores (see photo). The bread does expand correctly, so it's purely an aesthetic issue, but I'd still like the bread to look a little less clumsy. I've read instructions and watched videos on YouTube, but clearly I'm missing something. How can I optimize?
This is an annoying problem, you've gone through all the effort to make beautiful loaves and then the razor catches and makes an ugly mark, or even deflates the bread a bit.
This is most likely to happen on high hydration doughs as they tend to be stickier. The trick is to stop it from sticking in the first part of the cut. The best way to stop sticking is to oil the blade before each cut. I drop some on a paper towel and use that to apply it, some bakers use an oil sprayer. Water also works, you dip the blade in water before each cut.
Also, there's technique. If you cut with the tip it's much more likely to catch, you need to cut with the flat of the blade. Don't press in hard, let the blade do the work.