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Submitted by foolishpoolish on April 19, 2008 - 8:26pm. Slashing At High HydrationI've just been baking a sifted whole wheat miche (70% hydration) with excellent gluten development and fairly short proofing times (4 hours bulk, 1 hour after shaping)...but I can't for the life of me understand how you are supposed to slash this dough. As soon as I turned out the boule onto a baking sheet to transfer to the oven, the dough flattened out considerably. Plenty of oven spring prevented it from looking like a complete pancake but I'm still puzzled how it would be at all possible to slash this loaf - and if so - when and how should I do it? I've seen pictures here of 82% hydration slashed loaves and I can't figure out how you'd do that? It's simply not possible as far as I can tell. There was no way I had time to slash the loaf after it started flattening...literally I had about 10 seconds to get it from the baking sheet to the oven. Please can someone tell me how to defy physics! Thanks FP
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How to defy physics.
Defying physics is easy! You just can't change it.
A couple of my bread books recommend using scissors to "slash" slack doughs.
I think it also helps to make sure you have fully developed the gluten in your dough and shaped your loaves with a good "skin" of gluten, without weak areas.
That said, I have sometimes gotten good oven spring but not a really good bloom on slack dough breads. I do fine with hydration up to about 72%. Beyond that ... Well, my last blog entry on Leader's "Baguettes a l'ancienne" is a fair example. <sigh>
David
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