![]() ![]() Holding your Lame at a 45-degree angle to the bread gives you the optimum cut allowing the upper part of the dough chance to raise up and form an ear. Our Lames and Dough scoring knives all feature super sharp and thin razor blades which with practice glide through the dough cleanly resulting in a uniform cut that will allow the bread to rise evenly. Using a good and sharp kitchen knife is not very helpful in making a clean slash through the skin of the dough as they are quite thick in comparison to a razor blade and therefore can catch on the more sticky dough inside the bread, pulling the dough with it and resulting in a shaggy and untidy cut. It’s much, much easier to sell beautiful bread than “ugly” bread, even though they are both cut from the same dough, and beautiful inside. Secondly, it enables you to put the dough into the oven when it is either “young” or not fully risen to its maximum stretch before collapsing, or when the dough is cold, or both, and the loaf will still turn out looking beautiful, or in a working baker’s opinion… saleable. If you don’t do this, the loaf will probably burst out around the base in a lumpy fashion. Firstly, it creates a cut in the dough which controls where the loaf will break apart when it rises in the hot steamy oven. Slashing the top of the dough before it goes into the oven does a few different things. Well, we’re here to help you avoid that and finish your loaf as well as you started it.īakeryBits was the first UK company to offer French dough slashing blades for sale in the UK to the public, and since then we’ve watched so many of you turn out amazing looking artisan bread. ![]() You’ve got the right flour, spent time mixing it, shaped it correctly, and the rise looks good, then you try slashing the loaf with a knife and it drags and looks ugly. Wood-Fibre Brotforms or Proofing Baskets.
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