Bread Slashing (or Docking)

Hearth baked breads, because of the temperatures involved, will burst due to oven spring. Experienced bakers manage this phenomenon by docking or slashing their breads in a decorative pattern with a lame or bread blade. The point of the blade is held at about a thirty-five degree angle to the surface of the dough, and then drawn across the surface to a depth of about half an inch, as shown in our Bread Docking Video. This results in the signature grigne or grin of artisan breads. There is no need to go to the expense of buying an imported lame when a thin, double-edged razor blade will do just as well after it’s fitted into an inexpensive blade holder. (See Books and Resources).

Shaping techniques for round hearth loaves and other breads will be discussed and shown under individual recipes.

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Here’s a close-up of the grigne on an Olive &Thyme Boule. Notice the carmelization of the interior and the well developed crust. Without optimum hearth temperature and enough steam in your oven, you won’t achieve this look. The circular pattern on the crust is caused by a coiled-rush rising baskets called a banneton.

Hearth Bread Technique Videos

Bread Slashing (or Docking)