BREAD SCORING RAZOR SKIN
BREAD SCORING RAZOR SERIES
BREAD SCORING RAZOR FREE

Keep Your Cuts Preciseĭo not become frustrated and start stabbing into the dough if you do not get the score you want. Out of all your options, spray oil works best when cutting stickier doughs.

It’s also helpful to wet the blade in water, cooking spray, or oil between slices, especially if you are working with particularly sticky dough. This means when you cut bread types like this, you will have a much weaker oven spring and not much retention. If you are baking with a more complex grain like rye or wholemeal, you are using simple sugars and less gluten. Many breads are scored before they even make it to the oven, but some aren’t. Something you think was a mistake can make your bread look even more appealing as it springs up in the oven. You can even encourage ripping when you make a cut that is too small for the bread. Ripping in the crust isn’t necessarily bad. However, the other bread scoring patterns should simply just break the surface of the dough so you can see inside.

When you use single and double scoring slashed, you will require a bit more depth.

BREAD SCORING RAZOR SKIN

To find success when using different bread scoring patterns, you want to make sure the cuts you make are deep enough to penetrate the skin of the dough but not too deep that the cuts affect the structural integrity of the dough. These are just a small sampling of the many different bread scoring patterns you can choose from when baking. The start of the second cut you make should overlap the end of your first cut Use a curved blade to create a lip at your two dough cuts. This is a simple slash in the dough best for bread you know won't spring up as high as others when baked You can also use a curved blade for more of a box top, lifted look Start with four slashes with a straight blade. This design is a perimeter box made with four straight-edge slashes and then has a design within the perimeter Use a straight blade that is angled at 90-degrees to the surface of the dough Start at the top and make diagonal slashes from top to bottomĬenter cut design that is slightly deeper than other slashes for a more dramatic appearance

BREAD SCORING RAZOR SERIES

It is a series of small cuts that emulate the design of a leaf or wheat stalk

BREAD SCORING RAZOR FREE

Feel free to create your own unique patterns that mark the loaves as your very own. However, smaller, more delicate slashes will give your breads a far more intricate design. An unscored loaf will have a certain rustic loveliness to it, of course, but most people will agree that scored bread looks a great deal prettier.įor example, some breads – like baguettes – have very traditional scoring patterns, while others are more open to your own interpretation.Ī single or double huge slash along the dough can create an opening large enough to create an ear. The cuts you make to your dough can create an appealing pattern on your bread’s crust once it’s finished baking. This creates intentional weak spots in the bread that allow it to expand naturally along the directions of the cuts instead of bursting at the seams. Scoring is when bakers slash their bread dough with a sharp blade (referred to as a bread lame in French) before baking it.

What Supplies Do You Need for Bread Scoring?.

Bread scoring razor