Bread baking question: if you slash your bread just before you bake it, doesn't it deflate?!
Answers:
No it does not!.Www@FoodAQ@Com
Slashing is not a good term for the method you are asking about!. However, that is what it is called!.
When you slash bread you need a super sharp thin blade (i always use a razor type blade!. (disposable utility knives with break away blades are perfect) dull blades do more damage to a loaf of bread than not slashing before baking
never cut deeper than 1/4" deep!. even with a super sharp blade the bread looses its volume because of the carbon dioxide holding the loaf up in volume!.
The purpose of slashing ti to open up a few spaces in the light crust that forms when proofing or raising up bread dough for baking!. slashing allows the loaf to expand a little more and gives a lighter loaf of bread!. it is imperitave you slash sourdough and french breads because of the extended raising and proofing times!. most regular bread loaves are slashed once, from one end to the other down the middle!.Www@FoodAQ@Com
When you slash bread you need a super sharp thin blade (i always use a razor type blade!. (disposable utility knives with break away blades are perfect) dull blades do more damage to a loaf of bread than not slashing before baking
never cut deeper than 1/4" deep!. even with a super sharp blade the bread looses its volume because of the carbon dioxide holding the loaf up in volume!.
The purpose of slashing ti to open up a few spaces in the light crust that forms when proofing or raising up bread dough for baking!. slashing allows the loaf to expand a little more and gives a lighter loaf of bread!. it is imperitave you slash sourdough and french breads because of the extended raising and proofing times!. most regular bread loaves are slashed once, from one end to the other down the middle!.Www@FoodAQ@Com
It shouldn't, unless you're Freddy Kruger and slashing all the way through it!. Just break the surface with a razor or a serrated knife!.
It really just makes it look nice more than providing any real practical application, so skip it if you're nervous about it!.Www@FoodAQ@Com
It really just makes it look nice more than providing any real practical application, so skip it if you're nervous about it!.Www@FoodAQ@Com
You slash after forming it and then let it rise again for approximately 20 minutes!. If you slashed it deeply just before baking, yes it would deflate!.Www@FoodAQ@Com
You aren't actually cutting through the thin crust that's formed on the outside!. You'd just lightly cut through (with a serrated knife, at an angle)!.!.!.then brush with an egg washWww@FoodAQ@Com