How do I prevent dough from sticking to razor blade when scoring?
Try drying the dough's surface with a bit of flour before scoring. Another helpful tip is to pop it in the freezer for about 30 minutes to lower the viscosity, making that scoring a breeze.
Answered by Hendrik, The Bread Code
From the book
To simplify scoring, your dough’s surface must be dried out a little bit. This way it is a lot easier to make the incision. For this reason, it is crucial to rub your dough with a bit of flour before placing it in the banneton. The dry flour will absorb some of the moisture of the outer layers of your dough. This is especially important when working with room temperature-proofed doughs. A cold-proofed dough is a lot easier to score due to the dough’s low viscosity. The room-temperature dough is a lot harder to score. The scoring incision tears a lot easier. With a ragged incision, the dough is not as likely to properly rise in the oven. Chances are you will not achieve the previously mentioned ear. For this reason, drying out the surface is especially important. Scoring will become a lot easier.
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