(Supplementary material to the Beginner's Handbook) The book will be available soon!
Carving (or skinning) is the moment when we have to be a bit of an artist. But it's not just aesthetics! Cutting has a very serious technical role: it is the chimneythrough which the vapours generated during cooking can escape.
If you don't cut (or cut badly), the bread will fall out where it is weakest - usually on the sides and bottom, resulting in an ugly and misshapen shape.
What to cut with?
Forget the kitchen knife (even the sharpest one)! Leavened dough is elastic, a plain knife will just "pull and pull" but not cut cleanly.
- The tool: Baker's blade (Lame). This is a simple razor blade attached to a handle.
- Tip: If you don't have one, a clean, new jigsaw blade in hand will do (just be careful!).
Secrets of the Perfect Cut
1. Advantages of Cold Pasta: As a beginner, you'll have a much easier time if cold soaking you employ. Cold dough is firmer and harder, so the blade carries like butter. Room temperature, soft dough can be sticky.
2. The Angle (The secret of the "Ear"): Many people make the mistake of cutting into the bread vertically, from the top down (90 degrees). This causes the cut to open up, but there is no "flap".
- The right technique: Hold the blade at approx. at an angle of 45 degrees (as if you were going to cut under the skin of the bread). This way, when baked, the edges of the dough will rise and create the crispy "ears".
3. The Movement: No sawing! In one firm, quick movement, pull the blade along the entire length of the dough. Don't be afraid, be brave!
Sampling
Once you've learned the basic cut (the functional cut), you're ready to decorate! I usually do the pattern first and, when it's done, I make the main incision at the end.
- Sample of a wheat minnow: A series of small V-shaped cuts alongside the basic cut.
- Letter sample: A long curved cut with small branches coming out of it.
- Decorating is only limited by your imagination, you can make more and more beautiful ones with practice, but it's okay if you don't decorate! 🙂
Important: Decorative cuts should always be shallow (scratch only the "skin"), while functional cuts should be deep (about 1-1.5 cm)!
