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806cdd4d 7b7f 40f2 80e8 b2d4f33fd16e  picture 3

How the heck do you slash bread before baking? I even bought a fancy new Grignette and it still caught the dough instead of slicing through it. Argh!!! I'm baking a country loaf with a high% hydration.

asked by monkeymom almost 7 years ago

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11 answers 7360 views
Ddd52943 cdf0 4edb a2d4 73aa286607f0  399571 2853636453848 1694221275 n
added almost 7 years ago

This is a tricky one, but try dipping your blade in a bit of oil before and also I find that if I cut at an angle and go a little deeper than normal, it's a heck of a lot easier. I still need a lot more practice at it myself...frustrating, I know...hang in there!!

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2269774e 64e7 47ec 8fb3 d6fb03cce199  debbykalk photo
added almost 7 years ago

A razor blade.

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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 7 years ago

Do it quickly--just slash it I find that as quick as possible and go deep works best. I even do it with a serrated knife.

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Eed1fa70 e05b 43bb b687 bb2e48114f09  giphy
pierino

pierino is a trusted source on General Cooking and Tough Love.

added almost 7 years ago

I'm on the "quick slash" side of the discussion. And I also own that tool...

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2b00435b fe24 44bb afe2 ad3364f28f79  1390710 10151917400148928 1193325941 n 1
added almost 7 years ago

You can also use a serrated blade, just make small, quick slicing movements. If you want to use a sharp paring knife that works well too. I would not buy that Grignette (name of the tool) unless you want to get decorative. A razor blade will do the trick too.

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Fff96a46 7810 4f5c a452 83604ac1e363  dsc03010
added almost 7 years ago

I use either a single-edge razor or a serrated knife. If the dough isn't moist after its last rise--if there's a slight crust--spritz it with water or an egg wash. Hold the blade so that it's almost horizontal to the top of the dough. Slash as fast as nutcake says: Zip, zip, zip. Pop it in the oven.

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Fc23ea4b 9ae1 494e 8a6f ba43f6488062  me by barbara tyroler
added almost 7 years ago

My serrated bread knife. And speed. And practice.

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9920059c c14d 4755 965d d880979c2f61  monkeys
added almost 7 years ago

So I ended up going all Freddy Krueger on the 1st loaf with lots of slashes. Though I was thoroughly exasperated by it, the loaf actually turned out beautifully as it ended up splitting at the top and along some of the slashes. For the second loaf, I tried a slow surgeons type cut which made a deep cut in the top. For some reason with this loaf the slow cut seemed to work better. The 2nd loaf wasn't as 'artistic' as the 1st, but it worked. Has anyone ever used a pair of scissors to just snip cuts on the top? I think otherwise next time I'll have to try slow and horizontal with this type of loaf (it is the Tartine Country Loaf). The fancy french razor is quite sharp and brand new so I'm sure this was not the issue. Thanks to all for your suggestions!

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C45c94a0 2e08 45bf a73c 4235d1b3c4bb  image
added almost 7 years ago

I use a razor blade held as horizontal as possible.

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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 7 years ago

The last loaf I made was a very wet dough and I knew it was going to be difficult, so I used sissors. It worked pretty well but the slashes were shorter, the sissors don't expand enough so you can't get the long slashes you want. They still wanted to stick, so after the first snip, I dipped them in water and that worked better. Next time I'll try wetting the razor blade and see how that works.

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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 7 years ago

My wife uses sissors

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