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【RISE手製麵包學堂 - 將麵團割紋後才放入烤箱，只為了好看的外表？】
放入烤爐前，都會在麵團上界出割紋，可以減弱在麵包皮上的鏈結，減低烘焙時膨脹的抗衡力；這個割紋也讓麵團沿著這個痕跡發脹，因此不同的切口會為你的麵包設計出不同的漂亮外形。我們專稱這些割紋為 “grigne”/“ear”，成為了法國麵包的專有象徵，就像法式長麵包上的紋理一樣鮮明突出。
好看的割紋絕對能反映出烘焙師的手藝，而很多新手可能未必能很快可以刻畫出清晰的割紋，但只要理解到割紋的功用，以及加勤練習，你也可以鍊成漂亮的“grigne”！
謹記以下小貼士：
- 確保刀鋒鋒利
- 專注、即決、快捷、溫柔又順暢
- 以刀鋒切入，不要壓到麵團
- 於紙上畫出理想割紋，在紙上練習多幾次後才於麵團上刻劃
想了解更多手製麵包的專業知識？立即到RISE BAKERS學習吧！
www.gotorise.com
【RISE Artisan Bread Academy - Why do we need to slash the dough before baking, just to make it looks prettier?】
Slashing (or scoring) a dough has few purposes - it creates weak points in the skin of the dough that reduce the dough’s resistance to expansion during baking; and this incision creates the path for the dough to expand; therefore different scoring pattern will also enhance the visual of the bread. The baked bread will then have an open cut called a “grigne” or “ear” which is the major attribute of French bread – it is, for example, a distinct appearance of a baguette.
A nice looking “grigne” reflects the baker’s skill in scoring and a lot of new bakers seem to have a consistent problem with making a nice, clean score on their dough – Understanding the functions of scoring will help to improve but it is all about practice and score with confidence. To increase the chances of forming ears, there are some useful tips:
- Make sure the blade is very sharp
- Be focus, decisive, score quick, smooth but gentle
- Let the blade does the work – DO NOT press down on the dough
- To score a pattern you want, draw it on paper before put into practice on a dough
Thorough understanding of the characteristics and correct use of ingredients are essential in bread baking… Your curiosity will lead you from being a good to a great baker!
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