The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Using a Dough Slashing Lame

Gauchogalese's picture
Gauchogalese

Using a Dough Slashing Lame

 MY first post - be gentle!
I’ve been trialling different types of sourdough bread and the common fault with all has been the lack of final rise. I am now using a razor blade slashing lame, but when I use it the blade does not cut cleanly, it almost sticks and tears the dough. Consequently, as you can see from the image the slash are has not opened up sufficiently to allow the dough to spread and rise in the dutch oven. Any ideasLatest loaf

dbazuin's picture
dbazuin

Make it wet before you use it That helps a lot. 

gary.turner's picture
gary.turner

Dip the blade in flour before each cut. Both methods, in effect, lubricate the blade.  Flour will make the newly exposed surfaces less sticky.

g

Gauchogalese's picture
Gauchogalese

Thanks, now why didn’t I think of that. Never seen that done on any of the dozens of vids I’ve watched.

 

Gauchogalese's picture
Gauchogalese

The loaf turned out ok though,  it massive bubbles, but then I’m not making it to eat air. Tastes great and smells perfect. Thanks for your help guys 

Gauchogalese's picture
Gauchogalese

Not massive.....

JerrytheK's picture
JerrytheK

I have a lame, but I personally find it's easier to use a serrated knife.

Another poster recently said it also helps to have the dough cold when you slash it.

So unless it's a dough that was final proofed in the refrigerator, try putting the load (covered) into the refrigerator for 15 minutes or so.

BreadBrother's picture
BreadBrother

Whatever your preferred scoring method, remember that scoring does not contribute to oven spring; it simply tells the steam where to go when there IS a good spring.  If you get good spring without scoring at all, the loaf will break where it wants to. If you think you aren't getting the oven spring you want it could have to do with proofing time.  Also, are you covering the dutch oven completely for the first part of the bake? Not enough steam can cause the crust to set too early, which can also affect oven rise.  Your loaf has nice color!:). Good luck!