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Slashing or scoring a loaf of bread: This refers to cutting the outside of the dough with a very sharp razor (called lame) just before it goes in the oven. This practice accomplishes two things. First, it can be used as a decorative element on breads, to create a signature look, or to create a design to help bakers of many loaves to tell one from the other. More importantly, however, slashing is used to help a bread expand in the oven without exploding, cracking, or creating unsightly bulges. Slashing both reduces the unpredictability and increases the loaf’s ability to expand once it meets a hot oven (aiding the oven spring).
photo: Maurizio Leo from The Perfect Loaf
|Ingredients||1 bread lame with wooden handle and 10 double sided razor blades|