#Bread scoring razor how to

If you score the bread's surface at an angle, the edges will both remain separate and expand away from each other if cut vertically, the edges tend to collapse towards one another and close again.ģ. Slash your bread about 1/4-inch deep, rather than too deeply. SARAH SAYS: Hold the knife blade at a shallow angle (about 45 degrees) to the bread's surface, so that you slit under the surface of the dough. WIth diagonal cuts, the end of the last diagonal is where you should start the next one. This is called slashing or scoring bread dough. Cut two to five shallow diagonal cuts across the bread with a bakers lame (a very handy little tool!) or with the tip of a single edged razor. Brush the ALMOST risen dough with the egg wash.Ģ. Buy Bread Lame Bread Scoring Blade With 4 Razor Blades And Protect Cover Easy Using Bread Making Tools For Sourdough Bread Slashing at Aliexpress for.

#Bread scoring razor how to

This how to baking technique is used with the:ġ. You want to catch it when it is almost risen as the bread will then spring in the oven and bloom open at the cut points! SARAH SAYS: When slashing fully proofed (risen) dough, in these cases, it may collapse. Waste no time in getting your bread into a hot oven to bake. After slashing your bread, sprinkle any seeds or toppings on your recipe. Slash your bread AFTER applying the glaze (such as egg wash) so there is a more dramatic contrast between the interior and the exterior of the bread. The French have given a name to this portion of expanded dough: They refer to it as la grigne, or “the grin” of the bread. If slashes are not done in certain recipes, the expanding gasses in the bread from oven spring would find weak points in the surface and create a torn, lumpish, unattractive bread.

A single edged razor also works well as long as you use the front tip of the razor. You can also use sharp scissors with some recipes.

Just don't rely on grandpa Charlie's rusty blade that you found buried deep under the sink.Copyright © 2000 Sarah Phillips All rights reserved.Ĭareful slashing or scoring of the dough's risen surface with a razor, called a “lame” (pronounced “lahm”), creates “bursts” or serves the purpose of allowing the dough – which experiences a very rapid final rise in the oven, called “oven spring” – to expand into a pre-determined shape. Here is the 'proof' that there is no need to get overly fussy or concerned that your blade tip has dulled too rapidly. What I can tell you is that I'm guesstimating at least 10-12 bakes. Each bake will have about 12-16 scores, and a few of these recent bakes have had fruit, seeds and/or nuts added, which should dull the blade that much faster. Now, I can't tell you with any accuracy how many bakes I've used this same tip for. Below is a picture of this morning's bake. Some time ago I mentioned that I get numerous bakes out of a single blade tip. Keep in mind that the double-sided razor has 4 tips, which could take one very far before discarding the entire blade. I've seen some answers that seem to be anywhere from after every bake and up, but not usually too far north of after every bake.

Occasionally, although not recently, the question or concern pops up on TFL about when to swap out a blade, or the corner tip, that has seen too much usage.