{"id":6889,"date":"2026-01-11T09:07:48","date_gmt":"2026-01-11T08:07:48","guid":{"rendered":"https:\/\/www.kovasztunder.hu\/?page_id=6889"},"modified":"2026-01-11T09:25:35","modified_gmt":"2026-01-11T08:25:35","slug":"the-bread-notch","status":"publish","type":"page","link":"https:\/\/www.kovasztunder.hu\/en\/the-bread-notch","title":{"rendered":"Cutting the bread\u00a0"},"content":{"rendered":"
\n
\"\"<\/figure>\n<\/div>\n\n\n

(Supplementary material to the Beginner's Handbook)<\/em> The book will be available soon!<\/strong> <\/p>\n\n\n\n

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 chimney<\/strong>through which the vapours generated during cooking can escape.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

What to cut with?<\/h3>\n\n\n\n

Forget the kitchen knife (even the sharpest one)! Leavened dough is elastic, a plain knife will just \"pull and pull\" but not cut cleanly.<\/p>\n\n\n\n

    \n
  • The tool:<\/strong> Baker's blade (Lame). This is a simple razor blade attached to a handle.<\/li>\n\n\n\n
  • Tip:<\/strong> If you don't have one, a clean, new jigsaw blade in hand will do (just be careful!).<\/li>\n<\/ul>\n\n\n\n

    Secrets of the Perfect Cut<\/h3>\n\n\n\n

    1. The benefits of Cold Pasta<\/strong>: As a beginner, you'll have a much easier time if cold soaking<\/strong> you employ. Cold dough is firmer and harder, so the blade carries like butter. Room temperature, soft dough can be sticky.<\/p>\n\n\n\n

    2. The Angle (The secret of the \"Ear\"):<\/strong> Many people make the mistake of cutting into the bread vertically, from top to bottom (90 degrees). This causes the cut to open up, but there is no \"flap\".<\/p>\n\n\n\n

      \n
    • The right technique:<\/strong> Hold the blade at approx. at an angle of 45 degrees<\/strong> (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\".<\/li>\n<\/ul>\n\n\n\n

      3. The Movement<\/strong>: No sawing! In one firm, quick movement, pull the blade along the entire length of the dough. Don't be afraid, be brave!<\/p>\n\n\n

      \n
      \"\"<\/figure>\n<\/div>\n\n\n

      Sampling<\/h3>\n\n\n\n

      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. <\/p>\n\n\n\n

        \n
      • Sample of a wheat minnow:<\/strong> A series of small V-shaped cuts alongside the basic cut.<\/li>\n\n\n\n
      • Letter sample:<\/strong> A long curved cut with small branches coming out of it. <\/li>\n\n\n\n
      • 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! \ud83d\ude42 <\/li>\n<\/ul>\n\n\n\n

        Important:<\/em> Decorative cuts should always be shallow (scratch only the \"skin\"), while functional cuts should be deep (about 1-1.5 cm)!<\/strong><\/p>","protected":false},"excerpt":{"rendered":"

        (Supplementary material to the Beginner's Handbook) The book will be available soon! Carving (or skinning) is the moment to be a bit of an artist. But it's not just aesthetics! Cutting has a very serious technical role: it is the chimney through which the steam generated during cooking can escape. If you don't cut (or cut badly), the bread will ...<\/p>","protected":false},"author":2,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","tinysalt_hide_before_page_content_ad":"","tinysalt_hide_after_page_content_ad":"","tinysalt_hide_page_header":"","tinysalt_advanced_classname":"","tinysalt_page_featured_media_position":"","tinysalt_single_site_header_source":"","tinysalt_single_custom_site_header":"0","tinysalt_single_custom_sticky_site_header":"0","tinysalt_single_custom_sticky_site_header_style":"sticky-scroll-up","tinysalt_single_site_footer_source":"","tinysalt_single_custom_site_footer":"0","footnotes":""},"class_list":["post-6889","page","type-page","status-publish","hentry"],"yoast_head":"\nA keny\u00e9r bemetsz\u00e9se\u00a0 - Kov\u00e1szT\u00fcnd\u00e9r<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.kovasztunder.hu\/en\/the-bread-notch\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"A keny\u00e9r bemetsz\u00e9se\u00a0\" \/>\n<meta property=\"og:description\" content=\"(A Kezd\u0151 Kov\u00e1szosok K\u00e9zik\u00f6nyve kieg\u00e9sz\u00edt\u0151 anyaga) A k\u00f6nyv hamarosan rendelhet\u0151 lesz! 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