I would like to stencil a boule shape made with my Pan Sisicliano formula. Should I slash the boule or can I leave it unslashed. The traditional snake shape is not slashed.
If slashed, should I apply the stencil before or after slashing?
While I am no expert on the subject I think a few things ring true.
If the formula you currently use requires scoring for control of oven spring, then I'd suspect you would still need it if a stenciled overlay were applied. I would try to incorporate the stencil into the scoring marks i.e., create the overlay on the loaf and then make score marks that coincide with the stencil.
I just looked at the yearly BBGA calendar which has really nice photos for each month. Probably half of them have some decorative overlay of sorts. Most have an overall flour dusting on top with decorative scoring cut into the skin. In other words, no stencil was applied but a decorative applique was carved into the surface. As an example, a small scoring mark turns into a leaf when the loaf expands. Multiple and similar scores turn into multiple leaves.
I did see one photo that had a dusted overlay but a closer examination showed scoring around the top - shall we say about 2/3rd the way up the side of the loaf. This was done to allow for the oven spring.
While I am no expert on the subject I think a few things ring true.
If the formula you currently use requires scoring for control of oven spring, then I'd suspect you would still need it if a stenciled overlay were applied. I would try to incorporate the stencil into the scoring marks i.e., create the overlay on the loaf and then make score marks that coincide with the stencil.
I just looked at the yearly BBGA calendar which has really nice photos for each month. Probably half of them have some decorative overlay of sorts. Most have an overall flour dusting on top with decorative scoring cut into the skin. In other words, no stencil was applied but a decorative applique was carved into the surface. As an example, a small scoring mark turns into a leaf when the loaf expands. Multiple and similar scores turn into multiple leaves.
I did see one photo that had a dusted overlay but a closer examination showed scoring around the top - shall we say about 2/3rd the way up the side of the loaf. This was done to allow for the oven spring.
Let us know how it all works out.
Jim
Thanks Jim. That makes a lot of sense to me. I may try both on tomorrow's bake - stensil and free hand scoring.