Baking Secrets from the Bread Monk: Slashing the Tops of Bread

Transcript: I’m Father Dominic with another baking secret from the Bread Monk. A lot of people have gotten into sourdough or artisan baking in recent years, and one aspect of that style of bread is to slash the loaves on the top. Now, there’s a lot of reasons for this technique. Artisan and sourdough loaves have long rising times, and the top of the loaf can dry out. Slashing allows the loaf to rise more fully because it can expand. It also makes for a crustier top, and of course it just looks pretty. You have to have a very sharp knife or you’ll distort the dough, but a lot of professional bakers and even amateurs use this tool, which is called a lame. It’s obviously a rod with a handle, and it has a double-bladed razor blade attached to the top so you can slash the loaves. You use about a 30 to 45 degree angle, and be brave. Work quickly. A 1/4 inch to 1/2 inch deep cut will do the trick. I like to do three. One, two, three. I’m Father Dominic, the Bread Monk. Share the secrets and bake the world a better place.
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