The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

slashing

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maojn's picture

First question here, baguette scoring. Please help!

March 27, 2013 - 8:50am -- maojn

Hi everyone, 

First I would like to express how much I love this site. I just post my first article actually about my baguettes, customized kneading board on sink, and Pain de Campagne.  Today I am going to post my first question and I know you guys will definitely help me out!

Jane Clark's picture

Slash Fail!

April 26, 2012 - 11:58am -- Jane Clark

I have never and I mean NEVER been able to slash dough with anything close to the dexterity I see in videos. No matter how wet or dry the loaf (and I have left loaves out  in the dryest of environments to form a skin), what tool I've used (fresh razor blades, serrated knives), or whether I flour the begeesus out of the loaf, oil it, oil the knife, etc, all I end up doing is poking the dough and dragging it off to one side!

barriehiebread's picture

slashing

April 14, 2012 - 3:47pm -- barriehiebread
Forums: 

Hello All, I try to slash my dough, even with a razor, and it still just rips. Any tips on getting the patterns I see posted? I've tried slashing before and after putting in the oven and still no difference. Any tips appreciated! TIA, Barrie

PaulZ's picture

COLLAPSING PROOF WHEN SLASHED??! WHY?

February 23, 2012 - 12:22pm -- PaulZ
Forums: 

Hi All,

This week, made both Reinharts Classic French Bread(ABED) and a multi-seed loaf recipe for a pan and at the end of the final proof / rise period, had wonderful swelling and growth. However, when I slashed for good bloom in the oven, bread deflated and never recovered to its original promising shape. What's wrong? Have I over-proofed?I live in a very high altitude city. (5751ft above sea level - Johannesburg South Africa.)

Please help :-(

Paul Z

Schola's picture

Thank you

December 31, 2011 - 6:38am -- Schola
Forums: 

Happy New Year to all at TFL. I've learnt a lot and improved a lot. Still a long way to go and I am not satisfied. My last loaf of the year was a white loaf with added spelt flower. My slashing resulted in a slashed finger - but I live to tell the tale. This time next year - just see what I will have learnt!

Felila's picture

Sharp lame, good slashing = better oven spring

December 18, 2011 - 2:32pm -- Felila
Forums: 

I tend to economize on razor blades for slashing, using them quite a few times before throwing them away. I think I've been handicapping myself. I used a new blade for the last batch of ciabatta, and got aggressive with the slashing -- 1/4 inch deep, at a 45-degree angle to the surface of the boule. Result: great oven spring. My slashes expanded a whole inch, rather than the usual anemic 1/4 inch or so.

sehenley's picture

Baguettes splitting in wrong place

August 11, 2011 - 3:43am -- sehenley
Forums: 

Hi

I'm having reall problems with homemade baguettes, I am slashing the top but the bread always splits on the side near the bottom and the slashes never open up properly. I have a proper bakers Lame, and I use this technique

http://www.youtube.com/watch?v=3QdzHuhJ-ls

But no matter what I do, different oven temp, wetter or drier dough, the slashes on the top never open properly and the split is on the side near the base.

Any advice would be much appreciated.

Thanks

Sam

KHamATL's picture

Baguette Scoring Help Request

July 24, 2011 - 7:35pm -- KHamATL

Hi everyone,

I have been reading posts on the forum for many months now and trying to gain wisdom on the topic of baguette scoring.  I have read almost every post on the subject but can't seem to get it right.  Out of about a dozen attempts at baguettes, I have successfully generated a nice ear/grigne one time.  Strangely enough, it was on the 3rd attempt.  Here is a picture:

PeterPiper's picture

Variation in scoring technique

January 26, 2011 - 1:16pm -- PeterPiper

I did a little experiment with my daily bread.  I usually bake 3 or 4 loaves, with 3 in loaf pans and one free-form.  I have always scored them the same way:  the free-form gets on long central score, the pan loaves get two parallel vertical scores.  But this time I wanted to see how identical loaves in the same oven would react to different scores.  Latitudinal, longitudinal, diagonal, and the long low-angle cut.  The results are clear:


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