Home Bread-Bakers v104.n026.3

The slasher strikes again...

Tarheel_Boy@webtv.net (Skallywagg)
Sat, 29 May 2004 11:33:10 -0400
Over the years, I've slashed my bread with about everything but an axe. I 
used single-edge razor blades, that cute little lame that King Arthur sells 
for too much money, and various knives.  I find that my serrated (the 
scalloped edge type) works best on firm dough, but I use my very sharp 
chef's knive for softer dough.  I have learned to make a cut just once.  I 
believe that going over it more than once provides a ragged edge.  I slant 
the knife when I go in.  By the way, I agree with the tipster who wrote 
that he/she wet the knife blade.  I do, too.  I stick it under cold running 
water, give it a shake, and quickly make my incison.  I feel like Doctor 
Kildare.  Does anyone remember him?  ;-)))

Bob the Tarheel Baker