The length of the loaf Sourdough Any pattern you’d use on a yeast
Well Bloomer loaf Straight or slanted lines acrossĭown the length of the loaf Baguette Slanted lines a few inches apart down (or any round loaf) 4 or 5 straight or slanted lines,
The table below lists some bread types which generally produce better results if the dough is slashed before baking along with a good shape pattern to use for the best expansion: Bread type Best pattern Tin loaf (any flour type) One large slash lengthways The images below show a # shape in a cob loaf (left), a lengthways slash on a tin loaf (centre) and a bloomer loaf with some slanted slashes (right). Ultimately the pattern you choose as a home baker is entirely up to you, bread making is all about experimentation and each bake will produce unique results. Spraying the dough with water and/or using steam in the oven complements the scoring process by making the crust more crispy along with a glossy looking finish.Ī moist environment will also help the dough to expand, especially if the dough has been scored.ĭecorative Bread Patterns The Best Dough Scoring Patterns for Each Bread Type Bread which has been scored will have a more interesting and crispy crust texture than a smooth loaf.Slashing the dough allows the bread to expand and rise up as it bakes in the oven and before the crust firms up.When you shape dough with a tight top the bread can burst open in parts as it bakes if the top crust isn’t broken first.Here are the reasons it’s good to slash dough before it’s baked:
Bread lame patterns how to#
We know how to slash dough, so let’s have a look at the benefits of dough scoring (apart from making it look pretty). Why Do Bakers Score Bread Dough Before Baking? You don’t have to have a lame to make slash lines in bread, but they’re good if you want to make patterns which require a little bit more precision.Ī lame is also good for controlling the depth of the score and for creating a rounded line, whereas a knife is really just good for straight lines. What Is a Bread Lame and How Do You Use One?Ī bread lame is a type of serrated razor with a handle, some have rounded edges and some straight. If you score the dough before it’s proved, the proving process will stretch out the cuts and they will be barely visible by the time the dough is ready to bake. If there is slight deflation following scoring it will not harm the dough to let it recover for 15 minutes before baking – providing the yeast is still fermenting. The oven will need to be pre-heated and up to temperature when you score the bread so it can be baked straight away. The dough should be scored after it has been shaped and proved for the second time. Make each cut with a quick and confident action without using a sawing action, this way the blade won’t drag the dough and you’ll have a nice clean cut.Īt What Stage Should You Score the Dough? It can be tempting to press down on the dough with your hand when you’re scoring dough, but try to just use your hand as a guide without putting any pressure onto the dough. A smooth-edged knife doesn’t work well because it can drag the dough causing some collapse in the bread structure. Scoring bread can be as simple or complex as you want to make it, the important thing is to do what you feel comfortable with and to perform each cut with confidence.īread dough is best scored with either a bread lame, a small serrated knife or a bread knife. Read on to find out more about everything you need to know about scoring dough, including why we score or slash bread dough, easy scoring tips, techniques and patterns along with which pattern you should use for each bread type shape. It can be done with a tool called a bread lame or a knife. Scoring it also improves the look of the bread and helps to create more crust texture.
Bread lame patterns skin#
So, what is the best way to score dough and why do we do it?īread dough is scored (or slashed) before baking to break the outer skin of the dough and allow it to rise up further as it bakes in the oven and without it bursting in the wrong places such as the sides. The popularity of artisan bread is rapidly growing and along with it is the art of scoring or slashing bread dough to create various patterns from rustic lines to elaborate and decorative patterns such as wheatears or flowers.īut it’s not all about decoration, there’s also a practical reason for slashing dough too.
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