Oddly satisfying food video will make you hungry. Learn how the bakery gets beautiful patterns on bread.
A single or double slash promotes a large opening but a series of small, delicate slashes create a more intricate design.
Most bread bakers score the dough with a blade to create a weak point and direct the rapid expansion. Without this step, the dough can open in unexpected areas and in a rather chaotic manner.
Some bakers opt for a single, long slash, whereas others prefer lots of small slashes that together form a beautiful, artistic design. Regardless of the scoring choice, the goal is to guide the dough into rising predictably, consistently, and optimally.
Some people spray their knife with cooking spray or oil just before scoring.
You can draw the pattern you want to make on paper before you use it on your bread.
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