I know that some breads require slashing and some don't. How to know which is which if there's no indication in the recipe? What are the criteria for deciding which breads will require slashing?
Also, if a bread does not necessarily require slashing, will it matter if I do anyway?
Thanks all.
Kim
Free formed, hearth baked breads with "artisan" crumb made from lean dough will typically be slashed. Enriched pan breads with fine even crumb more often than not are not slashed.
I'm guessing "lean" bread refers to the hydration %. The water/flour ratio. Also guessing, "lean" means a lower hydration. 68% is leaner than 72%, say. How'd I do?
Usually 'lean' dough refers to dough that is merely flour, water, salt and yeast with no enrichments (such as fat or oil, diary, or sugar of any kind). The hydration level doesn't matter. Good guess though. :)
A 68% hydration dough is considered 'stiffer' than a 72% hydration. Higher hydration dough is 'wetter' or 'slack'.
I would never have guessed that. Thanks.
Doughs that are very moist and are liable to split and burst with the internal stream pressure ,
are good candidates to slashing a vent or two across .
Yet no one slashes ciabattas.
Thats 'cos no one in their right mind would slash a brand new pair of slippers
a walrus
bread seam side down and bake seam side up - no slashing necessary as the dough will open at the seams.