September 9, 2009 - 6:14pm
Scorring dough
Good evening bread folks!
I have wanted to ask this question for a while now. How do you get the really nice slash marks? You know, the kind like on a baguette that curl durring the oven spring. Here is the latest country wheat from Bread alone.
Any idea why? Thanks for any feed back you can offer.
Chuppy
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Chuppy,
Here's an excellent discussion of the topic. It's from the handbook; you can click on the link at the top of the page and work your way down through the menus.
You can find even more discussion by entering either "slashing" or "scoring" (minus the quotation marks) in the search box at top left-hand corner of the page.
Happy reading!
Paul