The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Slashing dough

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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
dmsnyder
RKrie36103's picture
RKrie36103

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

breadmantalking's picture
breadmantalking

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,


breadmantalking

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
MotoJack

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

Mebake's picture
Mebake

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.


Khlalid

Kingudaroad's picture
Kingudaroad

Thanks for that.