The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

how to get thick crust where the slash is pronounced?

koloatree's picture

how to get thick crust where the slash is pronounced?


I am not sure how to word this properly but here like my breads to have the kind of texture seen below where the slashed areas seem to fold outwards. how is this achieved? flour type, slashing technique, method of proofing, or a combination of all?



below is a walnut, raisin, part what, sourdough bread i baked on saturday. as you can tell by the photo, the slashed areas have no character. any help would be GREATLY appreciated! thank you!





JoeV's picture

I don't know what the regulars around here do, but I bake my artisan loaves in a LaCloche. I have a round one and an oblong one, as well as several off the wall terra cotta clay bakers. I preheat my baking vessels for at least 30 minutes at 450 F, then bake the bread COVERED for 30 minutes and 10-15 minutes UNCOVERED, all at 450 F. I don't score my artisan loaves, but just let them blow apart. Like you, I enjoy those crunchy treats at the blown seams. Here are what some of mine have turned out like...

LindyD's picture

Kolatree, I think David Snyder's scoring tutorial will provide the information you seek.

photojess's picture

Lindy, thanks for posting the scoring link!  It was very helpful and useful.

Mini Oven's picture
Mini Oven

The upper loaves could use 5 minutes longer in the oven.  The walnut loaf looks good but if you think it needs more contrast between the crust and the score opening try:

-more angle to your blade, don't cut straight down but at an angle   /  vs  l   (the "ear" curls up and browns more)

-a different slash that leaves more dough surface on top    #  vs  +

-or spraying or brushing the loaf with something (cornstarch wash or milk or oil) before slashing it (seeds could also be added before slashing)

-covering the loaf longer during oven spring leads to a shiny crust which also looks darker than the score.

Was there a big temperature drop after the walnut loaf went into the oven?  I see this happen to me when the oven has a long recovery time or was too cool when I put it in and the oven got up to temp toward the end of the bake.  Could this be the case?


koloatree's picture


thanks all for the helpful posts. here is another sourdough i baked on saturday. this time i sprayed the top with oil and baked ~2mins longer under the tray. seems like it helped a bit. about the temperature dropping, i dont think there was much. i do think i need help during the shaping and slashing phase. when i see other crusty nice looking breads, it seems the skin is much thicker than what i have been creating. i am going to go reread the slashing tutorial. thanks again all!


koloatree's picture

made another but no luck. i think i may of overproofed this one though..