![]() Whenever you want your bread of loaf to have a raised area of the crust… use a curved bread lame. Keep your thumb on the bottom of the lame and slash the dough with a quick motion of your arm.Cold dough is easy to slash, and once you score your dough…bake it right away.Try making your cuts around ¼ inch deep at a 30-45 degree angle.Allow your dough to sit uncovered and flip it to create tension that will help you with scoring after final proofing.Change your blades regularly and make sure your bread lame has a sharp blade.A sticky and wet dough needs a shallow cut, and a dry and rough dough would need a deeper cut. ![]() Slash across the bread dough axis instead of scoring it across the loaf.Make confident and swift slashes gently without pressing down on the dough.Do a little practice or draw your pattern on the paper before using a bread lame on your dough.Wet the blade of your bread lame or oil it if you are working with sticky dough.There are few tips and tricks that would make the use of your bread lame efficient and easy, which are as below: You can also use bread lame before proofing for French Rye bread. So, bread lame is used just before you are going to put the bread in the oven for baking. During shaping your bread or loaf, it may burst at the weak spots but slashing it intentionally creates a weak spot on the surface that prevents the dough from bursting and controlling the direction it will expand.
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