Sky, who came across a seeminly good looking paring knife today for
slashing
P.S. I acquired a digital kitchen scale today!!!! So maybe using that
will help, too <G>!
P.P.S. I still need to practice with 'raw' dough to learn slashing.
--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice
> Grrrrr!!! I've had the dickens of a time slashing (or rather not
> slashing) the dough for baguettes before I put it in the oven to bake.
> I still haven't been able to learn when the best time is to slash the
> dough before it's baked. So far, I've slashed late after the last
rise,
> and that sure doesn't work for me. The dough 'fell' after I slashed
it
> unsuccessfully. Soooo, when is the prime time to slash the dough for
> baguettes? Why and why not? TIA. So far, I'm better off not
slashing
> at all!
>
> Sky, who came across a seeminly good looking paring knife today for
> slashing
>
> P.S. I acquired a digital kitchen scale today!!!! So maybe using that
> will help, too <G>!
>
> P.P.S. I still need to practice with 'raw' dough to learn slashing.
>
Get yourself a kitchen steel.
Just before you put the dough in the oven,
Give your knife a few swipes on the steel
And then slash the baguette three times:
The slashes should be equal length.
Hold the knife at an angle, 30 degrees will do
Put the first slash in the center of the loaf,
Put the other two on the ends, overlapping the first a bit.
That should do it.
Barry
It is my experience that when the dough falls greatly after slashing, that
if you hurriedly will put it into the oven, it will rise to the occasion.
Dee Dee
Thanks, and that's exactly what I did! I suppose I'm just a klutz
(sigh). I am rather graceless. But, I will continue to endeavor.
Sky
Could Sky have let the loaf rise a bit too long?
Maybe reduce the final rise time by 15 or 20 minutes.
Barry
The condition of the surface of the dough is important. If it's wet
and sticky it's hard to slash. If it's just dry to the touch (but
still supple) it will cut so much cleaner. Don't cover the dough for
final proofing too tightly or you'll trap too much moisture - it's a
balancing act to get it not too wet but not dry.
You can certainly slash well with a sharp knife - I did more or less
well for years, but using a razor blade attached to a lame is so much
better and the success rate is way higher. Learning to use a lame is
a pretty easy. Do not buy one with a plastic handle. You can not
change the blade in most of them so their life is limited. You can
get a steel lame from King Arthur Flour or San Francisco Baking
Institute.
A full size baguette (14 ounces of dough and 26-inches long) usually
has five slashes. Smaller ones, demi-baguettes, usually three
slashes.
Good luck,
Michael
Michael & Sandy Jubinsky
Stone Turtle
Baking & Cooking School
173 Howitt Road
P. O. Box 760
Lyman, Maine 04002-0760
Tel: 207-324-7558
Cell: 207-459-0567
Email: in...@stoneturtlebaking.com
http://www.stoneturtlebaking.com
> You can certainly slash well with a sharp knife - I did more or less
> well for years, but using a razor blade attached to a lame is so much
> better and the success rate is way higher. Learning to use a lame is
> a pretty easy. Do not buy one with a plastic handle. You can not
> change the blade in most of them so their life is limited. You can
> get a steel lame from King Arthur Flour or San Francisco Baking
> Institute.
>
> Good luck,
> Michael
I've bought two lames from KingArthur (their $6.95 ones with the attached
blades to a plastic handle). I've had no luck with them; they seemed too
dull right from the start. I just bought a new "Matfer" one a month ago and
it is the same.
Since the posting here from Mike at San Francisc Baking Institute, I
ordered two razor blade holders. However, they aren't in stock, and I'm
waiting for them to come on the boat from France.
Thanks for your advice.
Dee Dee
I've been tempted to order lame and blades from them for years but the blade
order is so huge. Let me know what the holder portion is like and how it is
to work with -- one non-pro to another non-pro ;o}
Janet
>
As Mike (of SFBaking) suggested here, buy a small pack elsewhere to try it
out, or buy a bulk of razor blades elsewhere. I see Amazon has a bulk of
blades (free shipping.) The lame for use with the razor blade at SFB is
$6, so I bought two -- that's just me (one might break, :-)))
Joe, a guy there, said that he would put a razor blade in the lame for me to
see how it is suppose to fit; I hope he remembers.
Shipping hurts me everytime, so I bought a couple of bannetons and a brush
to fill up the shipping cost. I didn't really need them, but I've been
thinking about a 'good' one for some time. Their price is reasonable.
I'll let you know when I use them, Janet.
Dee Dee
http://www.derma-safe.com/folding-utility-knife.html
Of course you would end up having to buy a lot of them to get any..
Dave Fouchey
Florence, SC
> Mostly a lurker here but I did come across a rather interesting
> version of a blade to use as a lame, a utility/box cutter from
> Derma-Safe. Simple, sharp, and worked well.
>
> http://www.derma-safe.com/folding-utility-knife.html
>
> Of course you would end up having to buy a lot of them to get any..
Down at the bottom, just before the part about retail sales, there's a
link to a retailer who sells them individually for $1.50 plus postage,
in black only.
I personally use a Kyocera ceramic knife to slash my dough. I don't
use it for much else because I'm afraid I'll drop it on the tile floor
and break it, but it's got a beautiful edge on it.
Mary "I broke another ceramic knife (different brand) that way"
--
Mary Shafer Retired aerospace research engineer
We didn't just do weird stuff at Dryden, we wrote reports about it.
reunite....@gmail.com or mil...@qnet.com
Visit my blog at http://thedigitalknitter.blogspot.com/
> On Sun, 02 Nov 2008 13:07:25 -0500, Dave Fouchey <dfou...@sc.rr.com>
> wrote:
>
>> Mostly a lurker here but I did come across a rather interesting
>> version of a blade to use as a lame, a utility/box cutter from
>> Derma-Safe. Simple, sharp, and worked well.
>>
>> http://www.derma-safe.com/folding-utility-knife.html
>>
>> Of course you would end up having to buy a lot of them to get any..
>
> Down at the bottom, just before the part about retail sales, there's a
> link to a retailer who sells them individually for $1.50 plus postage,
> in black only.
>
> I personally use a Kyocera ceramic knife to slash my dough. I don't
> use it for much else because I'm afraid I'll drop it on the tile floor
> and break it, but it's got a beautiful edge on it.
>
> Mary "I broke another ceramic knife (different brand) that way"
You can get the same edge a lot cheaper and with less worry about
breaking by going to Knife Works and buying the cheap Victorinox paring
knives and then using a steel to keep them sharp. The steel will give
them a razor edge that holds up pretty well, since these are stainless
blades, not high carbon.
http://www.knifeworks.com/forschnerparingknives.aspx
Another site with a better selection
http://www.thefind.com/kitchen/info-paring-knife-wavy-edge
Barry
With all my fancy-schmancy knives, I still find myself reaching for
one of my inexpensive Forschner paring knives to do some simple
tasks. Great little workhorses.
Boron
>Barry
Yep, I've tried using those types of blades, too! I even went to the
beauty supply store and bought extra-long single-sided blades to use,
without much success. I'm still stabbing at slashing however, albeit
not literally <G>.
Sky
>John B wrote:
>>
>> I use a cheap single edged razor blade. Works great for me. Buy them
>> in boxes of 100 at home improvement stores. They're used for cleaning
>> paint off of window glass.
>
>Yep, I've tried using those types of blades, too! I even went to the
>beauty supply store and bought extra-long single-sided blades to use,
>without much success. I'm still stabbing at slashing however, albeit
>not literally <G>.
>
>Sky
I wonder if the razor holders that the beauticians and barbers use
would work? I have never looked at one carefully. Maybe next time I
go to the beauty shop I'll take a look at one.
The only 'holder' I saw at the beauty supply store was sort of
'serated', a trimmer I believe? It wasn't suitable. So I just bought
the blades only. But, I'd like to find a holder for it; I'll keep
looking maybe.
>> I wonder if the razor holders that the beauticians and barbers use
>> would work? I have never looked at one carefully. Maybe next time I
>> go to the beauty shop I'll take a look at one.
>
> The only 'holder' I saw at the beauty supply store was sort of
> 'serated', a trimmer I believe? It wasn't suitable. So I just bought
> the blades only. But, I'd like to find a holder for it; I'll keep
> looking maybe.
"Thinner", probably
> "Reunite Gondwanaland (Mary Shafer)" <reunite....@gmail.com> wrote
> in news:kp92h4h0nn477i5qh...@4ax.com:
>
> > On Sun, 02 Nov 2008 13:07:25 -0500, Dave Fouchey <dfou...@sc.rr.com>
> > wrote:
> >
> >> Mostly a lurker here but I did come across a rather interesting
> >> version of a blade to use as a lame, a utility/box cutter from
> >> Derma-Safe. Simple, sharp, and worked well.
> >>
> >> http://www.derma-safe.com/folding-utility-knife.html
> >>
> >> Of course you would end up having to buy a lot of them to get any..
> >
> > Down at the bottom, just before the part about retail sales, there's a
> > link to a retailer who sells them individually for $1.50 plus postage,
> > in black only.
> >
> > I personally use a Kyocera ceramic knife to slash my dough. I don't
> > use it for much else because I'm afraid I'll drop it on the tile floor
> > and break it, but it's got a beautiful edge on it.
> >
> > Mary "I broke another ceramic knife (different brand) that way"
>
> You can get the same edge a lot cheaper and with less worry about
> breaking by going to Knife Works and buying the cheap Victorinox paring
> knives and then using a steel to keep them sharp. The steel will give
> them a razor edge that holds up pretty well, since these are stainless
> blades, not high carbon.
I love my Victorinox paring knives, all six styles, but the best
paring knife I own is the Chicago 102S. It's got a blade like a
miniature boning knife and is very handy. Still, I like the Kyocera
ceramic knife for dough slashing. I think it's partly the chef blade,
which is a lot wider than a paring knife. The blade is very rigid,
too, which I think makes it better for this task.
Mary "I've got a lot of Bictorinox knives and steels"