The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Why add oil in the slash gap?

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WilderThanYeast's picture
WilderThanYeast

Why add oil in the slash gap?

I was watching this video, just passing some time: http://www.youtube.com/watch?v=wJRpBCVfN_Q

At around 6:58 she oils the slash, does anyone know why?

dabrownman's picture
dabrownman

is that it is going to be a while before it sees the oven heat and she is afraid it will close up before then and not bloom as she wants?

WilderThanYeast's picture
WilderThanYeast

Why would anyone score a loaf long before baking, though?

suave's picture
suave

Truth be told I know of a recipe or two where slashing is done well before the baking, but those have nothing to do with "french bread".

suave's picture
suave

There is no earthly reason to do it.  Then again - there's no earthly reason to slash in this slow sawing motion.

WilderThanYeast's picture
WilderThanYeast

I have to admit, that kind of made me laugh. 

 

foodslut's picture
foodslut

.... from my youth (maybe 35-40 years ago?) for commercial "memory foam" white bread, where the gimmick shown on the ad was butter being poured into the slash of the panned loaf before baking.  The voice-over announcer alleged it added buttery taste to the bread, but I can't say one way or another how much of a difference this would have made.  Neat visual gimmick, though.

dabrownman's picture
dabrownman

was taught to slash and oil that way by a master baker somewhere and it seems to work really good for her - so no worries.   Looks way better than my single slashing and non oiling  :-)