How do you slash dough in Dutch Oven? So far a double edged razor blade that has one side taped works best for me. It allows me to get down inside the pot.
Any other ideas?
Place loaf on sheet of baking parchment, slash loaf, grab edges of parchment and carefully lower into dutch oven. That's what I used to do before I started using the Combo Cooker.
Thanks, I've never tried parchment paper. I thought it would distort the sides of the bread where the paper crinkled. I'll have to give it a shot.
I sure like your videos, Trevor!
The edges of the loaf will be dimpled and creased where they bump up against the parchment crinkles -- the softer the dough, the more pronounced the effect will be. But that never really bothered me. It can actually look kind of cool. If it bothers you, however, then you may want to avoid this method.
I do the same as Trevor - turn out the dough onto parchment, slash it then lower into the hot DO. The alternative is to proof the dough seam side down, turn it out onto parchment and put it into the DO seam side up, then let it split naturally. NO scoring at all!
The parchment sling works well and can be used a couple of times. this way I get very few burns.