The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

slashing

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barriehiebread's picture
barriehiebread

slashing

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

LindyD's picture
LindyD

First, welcome to TFL!  

Here's a good tutorial on scoring your bread:  http://www.thefreshloaf.com/handbook/scoring

Hope you find it helpful.

barriehiebread's picture
barriehiebread

I've just discovered the handbook!

Thank You,
Barrie

Juergen's picture
Juergen

For slashing I use a plain old box cutter dipped in cold water so the dough won't stick, works great.

barriehiebread's picture
barriehiebread

I'll try that; the cold water could be what I'm looking for.

Barrie

dabrownman's picture
dabrownman

YouTube also that will helping you with slashing.  I now can do a 3 toed chicken foot slash that doesn't look like one at all :-)

Slashing is the hardest thing to learn for me so don't feel bad or give up.  I say slashing bread vigorously and often with a razor is theraputic - no matter how it come out!

Practice practice practice !

barriehiebread's picture
barriehiebread

;-)