The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

slashing

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!

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.

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:

varda's picture
varda

Over the past few weeks I have been trying to "take it up a level."   I had hit the wall on getting properly shaped and slashed naturally leavened loaves.    LindyD's recent post http://www.thefreshloaf.com/node/21045/fire-and-ice-great-oven-steam on generating steam set off a lightbulb in my head.  The symptoms I have been trying to cure are cuts that open a little and then seal over, and a split side.   I had been convinced that this was caused by underproofing even though I was doing my best with the poke test, rise times and so on.   When I read her post I started to wonder if I was having trouble with steam.   I had been preheating a dry jelly roll pan on the base of the oven and pouring in cold water at the same time as loading the loaves.  This sets off a cloud of steam and then the water continues to boil for around 15 minutes before it evaporates completely so I thought I was all set.   But I do have a brand new gas oven and after reading Lindy's post, I began to suspect that it was efficiently venting out steam as fast as I could generate it.   After surfing around a bit, I found the following excellent comment in a post on side splitting  http://www.thefreshloaf.com/node/10363/my-bread-keeps-quotsplittingquot-side#comment-54369.   So I surfed around some more for steaming methods that didn't involve going out and buying rocks and I found the following:  http://www.thefreshloaf.com/node/20162/oven-steaming-my-new-favorite-way and I tried it and dramatic improvement.    But it involved a little too much mucking around with steaming hot towels so I experimented some more and came up with a similar, but what seemed to me like a simpler and safer method.   I placed some soaked towels into bread pans half filled with unheated tap water on each side of my stone half an hour before loading the loaves, and let them preheat with everything else.   By the time I loaded the loaves, I got hit in the face with a cloud of steam.   Then fifteen minutes later, I removed the bread pans (with a long tongs) and once again got hit in the face with a cloud of steam, so I figured that the oven had been steamy enough in the interim.    The bottom line is the cuts opened, and the sides did not.   In fact they opened too much.   I have overdone it.   Too much steam?   Something else?   By the way, this site is just fantastic.   I would still be baking out of Clayton using speed em up 70s methods if it hadn't been for all of you.

Paul Paul Paul Paul Paul Paul Paul Paul Paul Paul Paul Paul's picture

Two questions about dealing with dough

October 11, 2010 - 4:48pm -- Paul Paul Paul ...
Forums: 

I have a double whammy here.

 

Alright so I've been making bread lately (along with everyone else in the forum), and I've been having a few problems, about scoring bread, and refrigerating bread. First, about the scoring, i use our biggest knife, and spray it with pam, but it still get a lackluster score in the bread and ends up deflating it. Any help?

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