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  1. Forum Index

    ... Slashing Cross sections and tips on slashing and how to angle a lame . Baking timetables "One of the things that puts people off baking at home is the amount of time that it seems to take. Everyone ...

    Maedi - 2008-12-05 16:51

  2. Beginners Guide

    ... Slashing Cross sections and tips on slashing and how to angle a lame .   Baking timetables "One of the things that puts people off baking at home is the amount of time that it seems to take. Everyone ...

    TeckPoh - 2010-01-08 20:37

  3. Lamp's Blog

    ... significantly, this is most likely due to their almost 90' angle to the horizontal. See the diagram for cues on positioning and angle ... of the blade is in contact with the dough. It takes time for people get accustomed to using it naturally this way. See below   ...

    lamp - 2008-09-19 15:26 - 61 comments

  4. how do you get a bigger contrast between the cuts and the crust?

    ... slashing technique and make sure that the blade is at a low angle to the surface of the loaf so that there is an undercut which will allow ... feed as well without having to discard anything.  Some people who bake every day just use the scrapings left in their culture ...

    badgerbrook - 2015-07-27 17:20 - 10 comments

  5. the verdict on shaping

    ... deeper with the blade,and off centre,with the blade at an angle....cut deep into it at least 20cm....or if it is baugetteish, go with ... what we have is a hybrid ,hence Danuman has been asking people to be precise about "starter"/"sourdough"/leaven etc.and its difficult ...

    nowonmai - 2008-03-06 18:43 - 31 comments

  6. Companion Bakery Webcam

    ... browsers. Also I would like to play a bit with the camera angle and get a bit more of the bench action. Graham ... is it a resolution and bandwidth thing - if you have lots of people viewing? Farinam reply ...

    Graham - 2012-12-04 23:16 - 143 comments

  7. Collapsing dough

    ... slashing could also have an effect and you should try to angle the blade to make an undercut but not cut too deep.  Also for a batard ... into a thin film either technique is absolutely fine.  Some people allow only time to do the work for them (no-knead) but I think they miss ...

    mazfil - 2014-01-24 18:11 - 10 comments

  8. can't slash my loaf to save my life :/

    ... 28 Yeah, Ive seen people using sharp sxissors and it looks great, you xant get long xuts though ... to slightly oil it first. Also try and ensure that you angle your blade so that the front edge of the blade does not catch and stick ...

    amber108 - 2015-03-23 18:33 - 21 comments

  9. Help !! Oven spring and refrigerating your starter

    ... skin of the loaf that is formed in the process, the depth, angle and pattern of your scoring of the loaf, the correctness of your dough ... Thank goodness for farinam and people like him. I am still working on getting good oven spring and a good open ...

    lenohbabe - 2012-02-17 09:38 - 6 comments

  10. To Lame or not to lame the dough....or its just plainly lame

    ... that my current Lame gives easy controll of the slash, both angle and depth. Others must think they are worth a try, Graham has ordered 4, and Dan Lepard has ordered one, as well as many other people worldwide. Sorry if this comes across as a commercial but I'll put my ...

    chembake - 2009-12-06 22:01 - 4 comments

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