April 14, 2012 - 3:47pm
slashing
Hello All, I try to slash my dough, even with a razor, and it still just rips. Any tips on getting the patterns I see posted? I've tried slashing before and after putting in the oven and still no difference. Any tips appreciated! TIA, Barrie
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First, welcome to TFL!
Here's a good tutorial on scoring your bread: http://www.thefreshloaf.com/handbook/scoring
Hope you find it helpful.
I've just discovered the handbook!
Thank You,
Barrie
For slashing I use a plain old box cutter dipped in cold water so the dough won't stick, works great.
I'll try that; the cold water could be what I'm looking for.
Barrie
YouTube also that will helping you with slashing. I now can do a 3 toed chicken foot slash that doesn't look like one at all :-)
Slashing is the hardest thing to learn for me so don't feel bad or give up. I say slashing bread vigorously and often with a razor is theraputic - no matter how it come out!
Practice practice practice !
;-)