How can I avoid my knife from "dragging" across my unbaked bread when making slashes to let steam escape while baking?
My slashes seem to be OK (not great) before I put the bread in the oven but never really open up during baking. I'm thinking the slashes aren't deep enough but since I use a no knead method, I'm reluctant to press any harder.
Is there a trick to help the knife move more easily? I use a serrated knife.
Best Answer
Professional bakers use straight razors. Chances are they are sharper than your knife, and easier to keep that way (or cheaper to replace, at least).
Also: wet the blade before making slashes. This helps lubricate the blade as it cuts, and keeps the cut bread from sticking.
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Can you cut bread dough with a knife?
Scoring bread is easiest with a sharp implement. You can use a sharp paring knife or kitchen scissors to snip lines into the top of the unbaked bread boule. Or you can use a tool that professional bakers use to score, called a bread lame. It's essentially a razor blade affixed to a handle, for easy maneuvering.How do you cut dough cleanly?
How to Slash Dough \u2013 VideoWhy do you cut slits into the bread dough before baking?
Scoring is the process of cutting a slash in the surface of bread dough before baking. Bread dough rapidly expands when it is first placed in the oven (an effect known as \u201coven spring\u201d), and scoring controls this expansion. Bakers score their loaves to prevent them from cracking\u2014and to give the dough a helpful boost.How do you slash bread before baking?
Score the top of each loaf: Use a sharp knife, razor blade, or bread lame to quickly score the surface of the loaves. Slash each baguette at a 45-degree angle 4 to 5 times along the loaf's axis. Bake the loaves: Bake the loaves according to the recipe's directions immediately after scoring.More answers regarding how can I avoid my knife from "dragging" across my unbaked bread when making slashes to let steam escape while baking?
Answer 2
I noticed a much bigger expansion and fluffier loaves when I switched to slashing before or during the last rise instead of right before baking.
As far as drag, it can come from a dull edge, a serrated edge, a dry blade, and a large surface area in contact with the bread. Use a knife that has a straight blade, is thin, extremely sharp, and lubricated slightly.
Answer 3
I use disposable carpet cutter blades, very sharp, longer and thinner than utility knife blades, and one side lasts me a whole season (don't do sourdough in the hot weather). And I don't get them wet, rather I dip the cutting edge in fresh flour before each cut....and don't slice the loaf too quickly.
Answer 4
You're right in hesitating to put pressure on an unbaked loaf, but there isn't really a trick to the slits. If your knife isn't cutting it (haha!) get a sharper knife.
Answer 5
Try a very sharp non-serrated knife.
Answer 6
While knife type and wetting can help, they will not correct technical errors in baking. I've made these mistakes myself, so I will air them openly.
If the dough is too well hydrated then the blade will stick no matter what. If the dough is too well proofed, then the loaf will fall no matter how good your scoring technique.
In my experience (assuming your hydration level is correct), the final proofing should be done in relatively lower humidity than previous proofings to allow a skin to form. Using a cloth or permeable media to cover instead of cling wrap will yield much better results.
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
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