The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Breadbaker70's blog

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Breadbaker70

Slashing a loaf of very loose bread dough can be quite an experience. I've found a way that works on even very soft dough, without deforming or tearing the loaf. This sounds rediculous, but it works. 

An electric knife will cut the most slack dough without deforming the loaf. It takes practice, don't press down or you'll cut your loaf to the bottom. The knife blade doesn't even get dirty. No dough sticks to it and if you don't have one, you should be able to get a low cost knife for $5.00 at a Big Lots or other discount store. Give it a try.

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Breadbaker70

I've found a product which makes it easier to transfer your loaf to the oven.  I use a Regency Professional Parchment sheet to form my loaf on.  It is a silicone coated, thin and slick, fiber glass woven cloth.  It come in 13 X 17 inches and will slide off the bottom of a small baking pan onto your stone.  Leave it in the oven.  Your bread will bake on it and come off easily when done.  These can be used over and over for years.  A package of 2 shouldn't cost more than $5.00.  I've bought them at World Market and on the Internet.  Made in Dallas, Texas by Regency Wraps, Inc.  Don't try the French sheet, they don't slide.  I even use these sheets for cookies, pizza and anything else which might stick to the pan.

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