Any tips on how to make slashing the higher hydration dough a bit easier. As long as I keep the hydration low, slashing is a doddle, but add a bit more water and suddenly I make a balls of it ...
Not quite ready to invest in a Lame yet. Not convinced that it would make much of a difference to someone at my appalling skill level :-)
Suggest reading this:
Scoring Bread made with high-hydration dough
Happy baking!
David
I thought there might be "one I prepared earlier" there somewhere..... Thanks for the pointer, David!
Very nice. I read through that and I noticed a few things I am already doing correctly, and a few in which I need to improve. I think the worst thing is that I may be a bit heavy handed on the kneading, which I may try and ease off a bit, especially since I autolyse some of the flour. It's also good to hear that shallow cuts are preferable on a wetter loaf. I was trying to cut deeper and failing miserably.
it worked. A gentle knead and a shallow slash later....
Now, practice, practice, practice!
David
Thanks David.... I've been baking twice a week since September, but there's still a LOT to learn :-)
I could not slash very well util I went through his tutorial. Twice. The kept practicing. Then went to therapy. Then slashed faster and it worked! Thank you David.
Cheers!
:-)
David
with scissors -- if you make little snips, the pinches on the sides will be imperceptible. Even Chad Robertson does it!