Home Bread-Bakers v104.n023.4

Slashing Bread Loaves

"Werner Gansz" <wwgansz@madriver.com>
Sat, 8 May 2004 10:43:18 -0400
Most of the breads that I bake are soft dough, high hydration breads.  I 
have never been able to make clean, angled slashes in these loaves.  The 
wet dough always sticks to the blade which then pulls the skin into a 
wrinkled mess.  I have tried lame's, single-edge razor blades, sharp 
kitchen knives, all with both ice water or PAM or vegetable oil as 
lubricants.  None worked.  They are ok on firmer dough but invariably pull 
the soft loaves.  Has anyone found a good slashing technique for wet dough?