[Sca-cooks] Final thoughts from my Laurel's Prize Tourney entry
t.d.decker at worldnet.att.net
Tue Sep 11 19:57:08 PDT 2007
>> I STR Gervase Markham discussing manchets and saying they should be
>> slashed with a sharp blade around the waist, or circumference, of the
>> loaf, before baking, and this makes them expand like a cylindrical
>> bellows into a sort of hatbox shape, with a nearly flat top and
>> nearly straight, vertical sides. At least this is what happened the
>> couple of times I followed those instructions.
> Hm... that sounds like what Elizabeth David says to do for "Cottage
> Loaves" but those poof out at the top. Are the slashes vertical or
> -- Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net
The slash is around the circumference of the loaf. It needs to be done with
a sharp blade to about one half inch depth. It allows the loaf to expand
more from the oven spring and should produce a lighter crumb.
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