Homework practice on slashing: Photo
Thanks for the help, explaining and incouragement 'dmsnyder' from your post on this subject......I was having a little practice run on slashing...on Susan's Sourdough little boules...I was asked earlier to post before bake photo's..they were beginning to open up on the slashes from sitting to get this photo...the only thing I have maybe improved a little on is I'm slashing without much hesitation...I would like to take a loaf and make about 20 slashes in it just for practice... it's one of my favorite things to do when making bread!! I haven't decided if I like my little red tomato knife or my double edge razor best for slashing...I'am leaning towards the razor...because I don't tend to go as deep...the knife seems to make the slashes a little wider and I tend to go cut deeper!! And then there's all the other things that come in to play with how the slashing turns out...steaming, dough ect., ect....practice!! : )
MEOW!!! I still need a lot of practice!! Looks like two cats ears!! : ) Sylvia
Comments
But it's very cute!
stripes and all!!
Hi, Sylvia.
Those actually look pretty nice. Practice will yield consistency. I'm going to post a more complete "tutorial" on scoring loaves later. I need to do a bit more editing. Stay tuned.
David
Will stay tuned!! Thanks for all your help!!
Sylvia
Hi, Sylvia.
The tutorial is posted - with a bonus video link.
Please let me know if these help (or not).
David
Sylvia,
Those a really nice looking loaves. From your pictures they don't appear to have spread at all. In fact, they look tall and lovely, which would seem to indicate nice open crumb. Kind of lends credence to the theory that scoring helps determine the shape of the loaf, n'est pas? How was the crumb?
FWIW. I'm not anywhere near proficient at scoring but my expereince to date is that keeping the PureKamachi tomato knife very sharp and holding it at a 45 deg. angle when scoring works better for me, particularly with high hydration dough, than the double edge stainless steel blades (in or out of the lame). Maybe David, who has done the "heavy lifting" on this issue via his experiments and posts, can comment based on his experience.
Incidentally, David, you are to be congratulated on your most interesting and informative "scoring and ear" posts. I am certain that the subject will be extremely helpful to many of the bakers here on TFL particularly those, like myself, who have been struggling for a long time with the techinque, concept and tool(s). I'm looking forward to seeing your latest post and video.
Howard
The loaves did hold their shape well...I have been working on controling my hydration levels so the bread is more to what works for shaping, crumb/crust 'that we like' and helping with the scoreing. The crumb on this loaf was open without big more medium sized holes...very tender! However my sourdough needs work...it's either a little to sour or not enough sour!! I also want to try some different ones I have...till I can pick the one I like the flavor best!! All that said...
You mentioned a "sharp PKamachi knife" how do you sharpen a serrated knife? Mine seems to have dulled a bit...I didn't think serrated knifes could be sharpened!! In that case I would like it a lot better!!
I miss my good sandwich panned loaves/buns ' your e-mailed recipe' included....the kind with potato, oatmeal, wheat...I know my husband does too...I think I'm going back to making some 'basic loaves' for a while....Im "over" my craving to make the Danish Pastries/Croissants!! 'lol' : )
Sylvia
Sylvia,
I have a butcher's steel that I use for sharpening my PKamachi. My steel happens to be a Henckels' but I think any good sharpening steel will work fine. I apply it to the shiny serrated edge of the PKamachi and pull the serrated edge of the knife slowly across the steel (using the tip end of the steel, where the steel is smaller in diameter, to get in between the serrated edges as much as possible). I do this 2 or 3 times at an angle. If you have a good steel, 3 times should be enough to give it a really good, sharp edge. The edge will hold for quite a while, unless you're using your knife for something other than scoring.
Howard
I have a Henckels' wood block knife set my son gave me many years ago..it get's used everyday and it does have this long sharpening piece in it....that's it 'right'...I'll try it...I thought that serrated knifes were not supposed to dull...but I know mine have...and I know my little PKa has dulled some...that's probably why I'm having better luck with my double edge wet razor!
Thanks for the tip Howard!
Sylvia
Sylvia,
Sounds like you have the same Henckels' butcher's steel that I have. It should work fine. FWIW, it's good to use your steel on all your knives periodically, to keep them good and sharp.
Also, after using your butcher's steel for shapening your knives, occasionally hold a dry cloth around the shaft, at the neck near the handle, and draw the steel through the dry cloth. This will remove any fine steel particles/filings that may build up and accumulate on the fine grooves of the butcher's steel, and will serve to keep your steel clean and effective for sharpening. After sharpening a number of knives your cloth will usually show a dark mark from the filings left on the steel .
I also have a block full of Henckels' knives and keep mine very sharp. Rightly or wrongly, I operate under the theory that you're more likely to cut yourself with a dull knife than with a sharp one.
Howard
Howard thanks for the tip about wiping the shapener with the cloth...I've been only wiping the knives!!
Sylvia