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Diffstat (limited to '02-19-scoring-bread.md')
| -rw-r--r-- | 02-19-scoring-bread.md | 6 |
1 files changed, 3 insertions, 3 deletions
diff --git a/02-19-scoring-bread.md b/02-19-scoring-bread.md index 58864d9..b8adf40 100644 --- a/02-19-scoring-bread.md +++ b/02-19-scoring-bread.md @@ -61,7 +61,7 @@ in a dryer dough. makes with the surface of the loaf is important in determining how the cut will open up. If you want the cuts to spread equally from the cut and to open quickly, as is traditional with round loaves (boules), the -knife should be held vertically – at 90 degrees to the surface of the +knife should be held vertically – at 90\degree to the surface of the loaf. Video on Scoring a Boule: <http://youtu.be/gnL7mvR9wFg>. @@ -72,7 +72,7 @@ patterns, simple crosses or much more elaborate and creative patterns. **Scoring a long loaf (bâtard):** If you want the cuts to spread more slowly and create an "ear," as is generally desired with long loaves (baguettes and bâtards), the knife blade should be held at a shallow -angle with the surface of the loaf, at about 20-30 degrees or so. Many +angle with the surface of the loaf, at about 20-30\degree or so. Many find using a curved blade helps make this type of cut. The blade is held with the concave surface facing up (away from the loaf). A flap of dough is created that will lift up to create an “ear” as the loaf @@ -144,7 +144,7 @@ bâtards, one must attend to 3 variables when scoring them: 1. The cuts should be almost parallel to the long axis of the loaf. -2. The blade should be held at about a 30 degree angle to the surface +2. The blade should be held at about a 30\degree angle to the surface of the loaf. 3. The depth of the cut should be shallow - about 1/4 inch. |