The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Slashing dough

Upper Crust's picture
Upper Crust

Slashing dough

Any tips for slashing the dough before baking?

Mine always goes a bit deformed once it's baked.

I have one of those proper razor slicey-things, but they still don't look great.

dmsnyder's picture
RKrie36103's picture

I use my electric knife with the slicing blade for scoring. Works great.

breadmantalking's picture

your slashing movement must be quick. That said, it should be in a single motion. Also, the blade should be sharp enough so you don't tear the dough. The slash should be no more than about 1/4 inch deep. This will let the bread expand, let out any extra gas during baking and, if successful, make for a beautiful loaf.

Hope this helps,


Upper Crust's picture
Upper Crust

thanks for the link and tips

I have a lame which is nice and sharp, but it seems to catch on the dough and drag it. When i do get what looks like a good slice, it comes out the oven ugly looking.

Guess i just need to keep practicing.

MotoJack's picture

Dip or coat the blade in flour.This makes a nice clean cut without pulling the dough....... sometimes

Mebake's picture

everyone seems to emphasize on how sharp the lame should be to score, but forget or chose to forget that a vital component to obtaining a successful cut on anybread is development of the dough gluten. During mixing, fermentation, and final proofing, dough must be manipulated in a way so as to maintain a seamless smooth side which is stretched to form a skin. Once the seamless smooth side is well established, and the dough holds shape well, scoring can be easily achieved.


Kingudaroad's picture

Thanks for that.