Cutting dough pieces before baking

[Cutting dough pieces before baking]

Cutting dough pieces before baking

Longitudinal, oblique or transverse cuts are applied to dough pieces for city and other buns, city, sliced ​​and other loaves and a number of other bakery products made of wheat dough after proofing before baking.
The number and nature of the cuts are determined by the type of product.
The depth of the cuts also depends on the properties of the dough, primarily on the degree of proofing.
The incision should be made with a quick movement of a sharp knife slightly moistened with water or with the help of notching mechanisms.

The purpose of the cuts is not only to decorate the surface of the product, but also to protect VTZ from cracks - crust breaks during baking.
The surface of the cut piece of dough is torn only at the incision sites.
The surface of an uncut product can be disfigured by cracks anywhere in the crust.

The upper surface of some types of products, mainly made of rye dough, pricked instead of cuts before baking.

Cutting the surface of the dough piece is only done when baking bread in the oven!
If you bake bread in a bread maker, you don't need to cut it!

[Helpful hints:]

Helpful hints:

1. When lubricating (wetting) the dough piece, if the surface of the dough is to be cut, then first moisten (lubricate) it with a small amount of water (shaving brush), and then cut it.
If you first cut, and then moisten, brush with water (shaving brush), the cut will stick together.

2. If you want to make a particularly visible cut, brush a little vegetable oil on your knife or scissors.

Tanya, thank you for such useful advice. Tomorrow I'm going to bake cold dough loaves. And I thought of making cuts on them. I certainly wouldn't do it right. Today we bought a new Panasonic bread maker instead of LG and I began to look through baking topics and came across your advice very in time

Let my advice help you make good quality bread!

Bake and eat to your health!

[Admin]

Admin,

If you want to make a particularly visible cut, brush a little vegetable oil on your knife or scissors.

Tatyan,
And I have an oiled scalpel pulling it out. True, I didn't wet the bread before cutting. Perhaps because of this?

[Admin]

Admin,
Tatyan,
And I have an oiled scalpel pulling it out. True, I did not wet the bread before cutting. Perhaps because of this?

Lena, I have good cuts with water

I make cuts with a long sharp sirloin with a knife. It is long and narrow, and when cutting, it has more coverage of the area, and with a sharp, quick, one movement, an incision of any depth and length is well made.
And it seemed to me that this is a better option than a short scalpel or razor

[Admin]

Admin,
Tatyan, I don’t have a fillet knife. In short, I’ll try it with water ... Oh, just now I realized about the length of the knife - that's for sure - whack and that's it

And I put the blade on a wooden stick and cut the bread.

[dancer]

dancer,
I put it on the cork from the wine bottle and on the Chinese stick - all the same, the dough reaches for the blade (

[dancer]

dancer,
I put on the cork from the wine bottle and on the Chinese stick

I drove it too
Therefore, I chose a long sharp knife by trial and error - it helps

Girls, hello!
And I do not suffer and make cuts with scissors.

Eh, learn to make cuts
I also like scissors - these birds turn out. But I want beautiful long ones

Admin, and after the cuts my bars seem to deflate and squat, why is this? I baked overnight bread in the refrigerator according to your recipe
Flour p / w 250
Flour rzh 150
Broth 120/150
Wort 1st l
Salt 1.5h
Oil p 1st l
Oil sl 20g
Yeast 1.5 h. l.
Honey 1st l
Potatoes 2pcs.

I kneaded the dough in Xn, put it in the refrigerator in a bag overnight. The dough rose very well in the oven (I have a yeast dough mode), and after cutting, everything fell and did not rise so much ... I baked it on a baking sheet behind covered paper. I liked everything, but I want to learn how to bake beauty.

Calculate the amount of liquid in the dough: about 340 ml. and plus potatoes (at a liquid rate of about 280 ml.), which also has liquid in it. The dough turned out to be very soft and it is better to bake such a dough in a mold so that the walls support its rise. If you make a loaf, then you need to roll it up very tightly in order to keep the shape during proofing and baking. You need to be very careful with such dough.
The second option, the dough has stopped during the proofing, such a dough can no longer be raised.

Tatyana, thank you, but how can I understand during the proofing that my dough has already stopped and needs to be baked? I really liked the taste and structure, I want to get the same soft bread, but rounder, taller and more beautiful bars !!

Tatiana, Admin! Thanks for the useful information. And then I, too, always suffer with these cuts, now I will try to do so.

Tatyana, thank you, but how can I understand during the proofing that my dough has already stopped and needs to be baked? I really liked the taste and structure, I want to get the same soft bread, but rounder, taller and more beautiful bars !!

The dough should not be allowed to stand more than a doubling! And don't pay any attention for a while !!!!! The dough itself will tell you when it's enough, when it doubles - and this may take 20 minutes or two hours, depending on the ingredients of the dough and other fermentation conditions.

And I do not suffer and make cuts with scissors.

What is it like?

And I scissors, on small garlic buns criss-cross, on loaves in a checkerboard pattern, triangles, on bread several in a row

And I have long been cutting bread with a special knife for cutting wallpaper. The wallpaper scalpel was presented to me by my husband, and he has long since settled in my kitchen cabinet.
I grease the bread with milk, then I make cuts with this scalpel. I just never tried to lubricate the scalpel with oil.
Tanya, I will definitely try and grease the scalpel with oil, I might like it

Explain to the "first grader", please. I want to bake bread on a baking sheet, not molded. During the last proofing, the dough piece lies in the basket with the seam facing up. So, in order to transfer the dough to a baking sheet, you need to turn the basket over onto your hand, grease and make cuts with the other hand, and then transfer it to a hot baking sheet? But after all these manipulations, the dough will deflate again .. Or grease and cut on a baking sheet? There were already 250 in the oven at that time, everything must be done quickly. Or I do not understand everything. I want to learn how to bake in the oven, the bread tastes better Thank you in advance
I found just such a Temko here: We put the dough in the oven - how should it be? I'll read it there)