Author Topic: One very large vienna loaf or two smaller ones. (Read 93173 times)

Cornish Cream · « **Reply #165 on:** September 29, 2013, 10:43:41 am »

Made this loaf this morning for the first time.Must get a proper knife to slash the tops of bread.Mine sort of spread sideways

DH took one look and said "that looks good,what shape do you call that?"

judydawn · « **Reply #166 on:** September 29, 2013, 10:54:34 am »

And what was your answer CC

Bet they loved it though. Do the guys have razor blades in the house or a Stanley blade, they work quite well. I wish now that DH didn't give his Dad's cut throat razor to his son, it would have made a great bread slasher.

Cornish Cream · « **Reply #167 on:** September 29, 2013, 11:03:42 am »

I said that it will taste delicious whatever shape it's called

It's cooling at the moment Judy,I'll report back after lunch to what they thought of it

cookie1 · « **Reply #168 on:** September 29, 2013, 12:14:21 pm »

It looks yum. CC. I have trouble slashing my loaves too. I'd love a razor blade. Can you still buy them?

Cornish Cream · « **Reply #169 on:** September 29, 2013, 12:43:00 pm »

Update: DH and I loved the bread.Great recipe Cookie

I'd forgotten about a razor blades but DH and DS use those ones that click into place. I might buy a scalpel from a craft shop and try that

judydawn · « **Reply #170 on:** September 29, 2013, 12:51:39 pm »

I don't know cookie, mine are very old stock.

Kimmyh · « **Reply #171 on:** September 29, 2013, 01:53:23 pm »

Great loaf CC.

Cookie, would a Stanley knife do the trick?

Katiej · « **Reply #172 on:** September 29, 2013, 10:22:01 pm »

I read somewhere to use a bread knife that has been sprayed with oil.
And don't hesitate, one straight confident slash!

I've had the most success doing it this way.

judydawn · « **Reply #173 on:** September 29, 2013, 11:40:59 pm »

Thanks Katie, never heard of that one so must give it a try.

Wonder · « **Reply #174 on:** September 29, 2013, 11:50:09 pm »

Great looking bread CC. I find the best slashing is with the tip of my bread knife and as katie says you must do it quickly. I've also got a razor type knife from when I used to do a lot of fondant cakes and that also works well. A stanley knife will be good as long at the blade is sharp.

cookie1 · « **Reply #175 on:** September 30, 2013, 04:49:00 am »

Thanks for the slashing hints. I think I am too careful. I'll try the bread knife with oil and be confident in my slashes.

Cornish Cream · « **Reply #176 on:** September 30, 2013, 09:12:02 am »

Thanks for the ideas on slashing girls.

I was way too careful reading your tips.

Brumington · « **Reply #177 on:** September 30, 2013, 11:21:13 am »

I always slash before the second rise. Works great for me.

fundj&e · « **Reply #178 on:** September 30, 2013, 07:23:09 pm »

I do the same BT

kyton · « **Reply #179 on:** February 14, 2014, 07:03:52 am »

OMG the best bread I have ever made but it was extremely large LOL.

Author Topic: One very large vienna loaf or two smaller ones. (Read 93173 times)

Cornish Cream

Re: One very large vienna loaf or two smaller ones.

judydawn

Re: One very large vienna loaf or two smaller ones.

Cornish Cream

Re: One very large vienna loaf or two smaller ones.

cookie1

Re: One very large vienna loaf or two smaller ones.

Cornish Cream

Re: One very large vienna loaf or two smaller ones.

judydawn

Re: One very large vienna loaf or two smaller ones.

Kimmyh

Re: One very large vienna loaf or two smaller ones.

Katiej

Re: One very large vienna loaf or two smaller ones.

judydawn

Re: One very large vienna loaf or two smaller ones.

Wonder

Re: One very large vienna loaf or two smaller ones.

cookie1

Re: One very large vienna loaf or two smaller ones.

Cornish Cream

Re: One very large vienna loaf or two smaller ones.

Brumington

Re: One very large vienna loaf or two smaller ones.

fundj&e

Re: One very large vienna loaf or two smaller ones.

kyton

Re: One very large vienna loaf or two smaller ones.