November 7, 2012 - 2:22pm
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?
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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?
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?
Why would anyone score a loaf long before baking, though?
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".
There is no earthly reason to do it. Then again - there's no earthly reason to slash in this slow sawing motion.
I have to admit, that kind of made me laugh.
.... 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.
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 :-)