April 6, 2012 - 2:54pm
Docking instead of slashing loaves
I found the book "The Village Baker - Classic regional breads from Europe and America" By Joe Ortiz at the library and read about docking loaves instead of slashing. He says if you want a smooth surface you can simply poke holes in the loaf (about 8 with an ice pick 1/2'' deep). I recently bought a brotform and would like to try it to get a nice round loaf with the spiral pattern. I also bake boules with Italian flat leaf parsley on the outside and it sometimes "blows out" on the top, so docking seems like a good solution. I'm an amateur baker and have never tried this and am looking for some tips.
What are your experiences? Can slashing be replaced by docking on any occasion?
Thanks
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Many Amish bread recipes call for docking the tops of loaves, as opposed to slashing. Their loaves are generally panned loaves.
Can slashing be replaced by docking on any occasion?
Yes it can. Proper proofing is important as the under proofed loaf will blow out a docked loaf more easily than a scored loaf. As mentioned, this is generally done with panned breads. Scoring, a specific pattern of scoring, is an inherent part of many breads.
Jeff
Same answer as to "delayed slashing." What's the difference what others say? Try it. If it works for you, do it. If not, don't do it. It's just one loaf.