Howdy,

Many of my breads use rather high hydration doughs, and most are
hearth breads rather than pan breads.

Because of the high hydration, the slashes are not very prominent on
the finished loaves.

Recently, I have modified my technique in a very simple way that
produces a result I prefer:

After forming the loaves, I (gently) rub flour into the top surface. I
then invert the loaf to rise in a banneton. When I invert it again for
the slash, the added flour has "thickened" the "skin" a bit and, as a
result, the slash produces is more to my liking.

HTH,

--
Kenneth

If you email... Please remove the "SPAMLESS."

On Sat, 21 Feb 2004 09:49:15 -0500, Kenneth
wrote:

Howdy,

Many of my breads use rather high hydration doughs, and most are
hearth breads rather than pan breads.

Because of the high hydration, the slashes are not very prominent on
the finished loaves.

Recently, I have modified my technique in a very simple way that
produces a result I prefer:

After forming the loaves, I (gently) rub flour into the top surface. I
then invert the loaf to rise in a banneton. When I invert it again for
the slash, the added flour has "thickened" the "skin" a bit and, as a
result, the slash produces is more to my liking.

HTH,
I sprinkle flour on the surface, slash, then sprinkle some
more. The flour finds its way into the slashes and the holes do not
mend. It helps to blow gently on the surface flour too.
BTW, I slash BEFORE the rise. But then I only make pan loaves
...

"amateur" amateur@home wrote in message =
...

BTW, I slash BEFORE the rise. But then I only make pan loaves.

Well, no matter what kind of loaves, if one waits a bit for some gas
pressure, the slashes will open up as made. Of course, as may have
been noticed (but not appreciated by some), if one waits for the=20
gas pressure to dissipate ("overproofed" condition), the loaves will
simply collapse.

If one attempts to slash a doughloaf top which has been solidified
by drying, like against a "couche" or lined banneton, it is hard to tell =

what may happen. Experts allegedly can do it every time. Good=20
luck, whatever your inclination.

---
DickA

On Sun, 22 Feb 2004 04:10:39 GMT, "Dick Adams"
wrote:


"amateur" amateur@home wrote in message ...

BTW, I slash BEFORE the rise. But then I only make pan loaves.

Well, no matter what kind of loaves, if one waits a bit for some gas
pressure, the slashes will open up as made. Of course, as may have
been noticed (but not appreciated by some), if one waits for the
gas pressure to dissipate ("overproofed" condition), the loaves will
simply collapse.
I don't really slash, I scissor. This does not work well after
the rise starts (the dough sticks). So I scissor before. Also I find
sprinkling a little flour adds some artistic charm to the finished
loaf.