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1. Getting Going!

   ... the dough - that is incline the blade at a relatively low angle to the surface of the loaf.  The basic idea of the slashing is to give ... in the oven is too low.  The latter is one reason why people use steam in the early stages to keep the crust softer for longer. A ...

   saltydough - 2014-05-27 11:24 - 2 comments

2. A question on slashes

   ... hesitate to make your cuts more boldly. I have to teach people how to do this in my job, and it's very common for them to be too timid. ... experiencing is possibly related to under proofing. But the angle and the depth of the slash is very important and the length wise cut will ...

   saralexis - 2010-08-30 04:59 - 8 comments

3. A Fermenting Story - JT's 85 x 3

   ...     I must be a person who is easily moved by people whose passion I can recognize.  I see in JT what I have seen in ... curved line; (2) taking the sharp knife at a 45 degree angle if you can; and (3) score in a very swift, quick, ... (With my knife in my hand, holding it at an angle I want to cut, I often have to "ponder," like I'm meditating my next ...

   shiao-ping - 2010-05-16 15:15 - 11 comments

4. Flying beach holiday

   ... it anywhere near crabs! And what's with the US Customs people, Jeremy, who have allegedly decided that because Vegemite contains ... online software to download? I'm sure there's a better angle for this. Dodol courtesy of the resort. Ahhh....they KNOW I love ...

   TeckPoh - 2006-11-03 02:15 - 17 comments

5. Wheat, Barley & Rye Sourdough

   ... nearly professional, it does not only look good to other people but the will praise you for the level of skill you exerted on such item, ... But ? there is some truth in your opinion... Indeed the angle how the picture was taken can influence the appearance?.and can greatly ...

   Matt - 2015-08-26 20:35 - 37 comments

6. Success! At last!

   ... to be less timid with the slashing. Thanks to all the people who have shared their problems, it was nice to know I wasn't the only ... for a few milimeters under the skin, holding the blade at an angle and make a deep cut that way.  Your loaf will open up spectacularly.  ...

   kaybee - 2011-07-12 09:41 - 6 comments

7. Crumb Structure....

   ... have visited some micro brewery shops in OZ and the sales people are ignoratn about it. reply ... bc for the suggestions. I ave not considered the lactic angle, but all the other things are in place. I will check it out and let you ...

   doughman - 2007-05-01 12:30 - 14 comments

8. New sourdough adventures :)

   ... just wanted to say that this site is a great resource for people wanting to "up the ante" of their bread experience!  I read a recent ... should be under-cut so hold with the blade at a shallow angle to the surface of the loaf and make the cut by moving your arm from the ...

   amber108 - 2015-03-20 19:36 - 19 comments

9. Pain au Levain with Chia Seeds

   ... grain of the future[/color][/b], but it looks at it from the angle of nutrition which is not my concern here.  I would recommend the ... of Km from my home, whenever I drive past I always see people there almost any time of the day.  It is nice to see that sort of ...

   shiao-ping - 2015-08-26 20:51 - 20 comments

10. Ovens and crusts

    ... term?). I'm not sure if I cut deep enough, tried to get the angle right and the blade is curved, but still its flattened out.   ... thick, dry crunchy/chewy, you need to bake more thoroughly. (People talk of thin and crunchy, and my experience is that you can get it but ...

    redrich2000 - 2012-01-25 10:41 - 28 comments

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