The effect of scoring on loaf shape.
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We have had a number of discussions of baking techniques that impact oven spring and how well our cuts bloom. These have mostly focused on oven/stone temperature and oven humidity.
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slashing
Is this actually working?
Just not getting any "oven spring"
Forums:
Hi,
I've been doing quite a bit of baking from Peter Reinhart's "Whole Grains" book. I made the Whole Wheat Hearth Bread last night and have been experimenting with additions to the bread - last night's addition was sun-dried tomatoes and basil.
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What happens when you don't slash
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Aargh. I baked this multigrain sourdough in a covered pot in a pre-heated oven. Never considered slashing because the dough was so soft. I haven't cut into it because it was intended to go to a dinner party tomorrow. I may take it anyway because, you know, they're friends.
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