/ck/ - Food & Cooking

>>5071692
Bread looks good. I'm glad the new Tartine book finally got released. I was about to go nuts if they pushed the release date back again. It's been in my library for a little over a week now, but I haven't had the chance to open it up yet.

>>5071693
Shoulda woulda coulda.

>>5056224
I slash 1/4" deep, in general. The oven spring allows the slashes to bloom.

>>4859836
There are a lot of tricks to getting a good bloom in the oven. What sort of scoring do you want to achieve?

>>4595134
Then get a KA. Just don't be a sucker and buy a hinge-top Artisan model. They may be cheaper, but they do not perform nearly as well for most breads. Buy a ProHD, instead.

>>4442440
Looks great. I love the crust you got on that.

>>4442851
Delicious.

>>4443251
Post photos!

>>4443255
No. I will eat one loaf in 3 days with my wife. The second will be given away.

>>4443296
http://youtu.be/MJGqSC2RpD8
I'm going to try and shoot another video this weekend. This time doing something that is non-sourdough, and maybe less than 30 minutes long.

>>4396085
I do use a lame, but it's certainly not required. I'm at the point with bread baking where I can produce a loaf that is sufficiently consistent that I can start being creative with slashing. A lame makes it easier.

>>4396118
Try to slash at a 30-45 degree angle, and along the long axis of your loaf. Your slashes will bloom and open up like pic related.