The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

slashing and scorring

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chuppy's picture

Scorring dough

September 9, 2009 - 6:14pm -- chuppy

Good evening bread folks!


I have wanted to ask this question for a while now. How do you get the really nice slash marks? You know, the kind like on a baguette that curl durring the oven spring. Here is the latest country wheat from Bread alone.



Any idea why? Thanks for any feed back you can offer.


Chuppy

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