Scoring a loaf of bread
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Uploader Comments (cornycornguy)
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hold it a bit sideways, diagonal, and do not be afraid to cut. a fast cut works best. i always do it with a potato-knife, let the knife do the cutting, just hold it loosely. that's all, by the time you're done reading this you should've been able to cut 20 loafs of bread.
4 years ago 4
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I found found it to be very helpful. you did a great job. Thanks.
4 years ago 2
All Comments (17)
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Can you please post the recipe or link to it? Thanks.
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this video is very useful.
thank you!
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I use a large xacto blade, works great :)
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why your bread is RED ??
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:S :S Not good from france
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stanley knife with a long blade works great too
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@casagrandecats this is a form of controlled expansion...if you don't score it, it will look like a volcano with uneven cracks anywhere/everywhere.
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One way to avoid your cuts being 'lopsided' is to imagine yourself scoring along the middle third of the top of the bread. Thanks for the vid!
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As long as I've been making bread (always from cookbooks), I never knew that when you slit the bread, you do it at an angle! I can't wait to try it on the loaf I'm making for dinner tonight! Thanks!
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Nice video, looks great. I will try to score soon.
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Please, please, someone tell me why you have to do this! I like the way the loaf looks when you DON'T do it. What happens if you DON'T do it? Please, someone tell me.
casagrandecats 3 years ago
You don't have to do it, but it may blow out somewhere you don't expect it to. If you are happy with what you've got, don't worry about it.
cornycornguy 3 years ago