Author Topic: Can someone please explain why this happens? Bread question  (Read 246 times)

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Offline pythonic

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My cuts were 1/4 inch deep.  To me it looks like the bread overrose through while baking?  Are my cuts wrong?  Please help.  The last pic was a different loaf cooked at higher temps.

Nate
If you can dodge a wrench you can dodge a ball.


Offline parallei

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Re: Can someone please explain why this happens? Bread question
« Reply #1 on: July 10, 2014, 11:21:23 PM »
It looks like you might have held the blade in a vertical (90 deg to the loaf).  Nothing wrong with that, but if you want "ears" hold the blade at about 30 deg up from the horizontal and cut more of a flap.  It is still going to open up though.

The loaf you did at a higher temp looks better.  Are you using steam?

Offline pythonic

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Re: Can someone please explain why this happens? Bread question
« Reply #2 on: July 11, 2014, 12:23:16 AM »
I actually cut it on an angle.  Maybe 60 degrees.  Yes I use steam.

Nate
If you can dodge a wrench you can dodge a ball.

Offline jeff v

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Re: Can someone please explain why this happens? Bread question
« Reply #3 on: July 11, 2014, 08:27:49 AM »
There's a pretty good tutorial on slashing on The Fresh Loaf -  http://www.thefreshloaf.com/node/10121/bread-scoring-tutorial-updated-122009

Also, how are you shaping? You need to have pretty good surface tension to get good "ears".
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Offline pythonic

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Re: Can someone please explain why this happens? Bread question
« Reply #4 on: July 11, 2014, 03:24:12 PM »
There's a pretty good tutorial on slashing on The Fresh Loaf -  http://www.thefreshloaf.com/node/10121/bread-scoring-tutorial-updated-122009

Also, how are you shaping? You need to have pretty good surface tension to get good "ears".

I used the French loaf technique.  Batar?  I will check that site out.

Nate
If you can dodge a wrench you can dodge a ball.


 

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