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| Pastries and Baking General General discussion forum for all pastry and baking topics. |
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#1
09-01-2005, 06:43 PM
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 bread slashes Hi, I wanted to ask, for breads made with doughs of less hydration levels, like nut breads for example, Do you slash them to make patterns b4 they rise or after they have risen and are just about to enter the oven? Typically, i thought the slashes are made just b4 they enter the oven, but i saw a website talking about slashes made b4 the rise. Thx      |
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#2
09-02-2005, 04:09 AM
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 Most of the time slashing/docking/scoring is done just prior to loading the loaves into the oven. This allows for the most dramatic effect. It also provides an escape valve for the oven spring. With out the escape valve the pressure will find the weakest part of the loaf to release, often the sides. If you slash a loaf befroe you proof it, the slash will tend to disappear as the loaf rises.
__________________ At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals. www.kyleskitchen.net |
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#3
09-02-2005, 10:24 AM
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| Oh alrite.  Good thing i didn't try doing that yet..lol..  Thx for the help |
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