Delayed slashing

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inabech on 7 Apr 2012 at 04:55

I recently attended a bread making demonstration given by an Italian baker. 

He placed the  unslashed bread in a covered Dutch oven heated to 500°F. After five minutes he removed the bread from the Dutch oven and quickly slashed the bread. He then returned that covered Dutch oven to the oven and reduce the temperature to 425 to 450°F and completed the baking process

Upon completion, the bread loaf looked beautiful and tasted great. Texture was perfect. The Baker claimed that delaying the slashing process results in a much more even looking loaf.

I would appreciate comments and discussion on this technique. 

 

Toast

fminparis on 7 Apr 2012 at 06:11

What's the difference what others say?  Try it.  If it works for you, do it.  If not, don't do it. It's just one loaf.

Any idea of the dough hydration? I'm thinking it may help a hydration of 70 to 75%.

Jim

I have been doing exactly that for several years and it works great.  I take the bread out of the oven after 10 minutes, uncover it, slash it and put it back in the oven uncovered for 35 minutes at 435 degrees.

Toast

jcking on 8 Apr 2012 at 06:57

The cuts look great, with no tearing. Perhaps a pre-bake picture would show the effect of oven spring. Good job, nice crust color.

Jim

Does this technique work for loaves baked uncovered on baking stone or is it just limited to loaves baked in dutch ovens or something alike?

Thanks,

Izzat

I asked the baker and he said that the delayed slashing works whether in a closed vessel or on a stone. His theory is that the loaf has a chance to form a thin skin making it easier to cut a slash.