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Wheat and Rye's - Forno Bravo Forum: The Wood-Fired Oven Community


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Wheat and Rye's

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  • Wheat and Rye's

    Finally caught up on our bread supply....

    We butter the crust for a softer crust and a flavor boost. (I still need a sprayer for the oven)

    The wheat was great and the rye will be tasted today! (It's a very dense rye recipe from Vaughn's mother, who made it too)
    Attached Files
    sigpicTiempo para guzarlos..... ...enjoy every sandwich!

  • #2
    Re: Wheat and Rye's


    The breads look mighty good. What are you using to slash the dough? You might find you'll get more of an opening, or grigne, if you use a razor blade, go a bit deeper and on more of an angle.

    "Made are tools, and born are hands"--William Blake, 1757-1827


    • #3
      Re: Wheat and Rye's

      Isn't it great have a bread baking pro in the group.
      Pizza Ovens
      Outdoor Fireplaces


      • #4
        Re: Wheat and Rye's

        Thanks CJ, we used the razor we picked up the E Dilliherin chef's store. I'm sure there is a fancy french name for it.

        It was my virgin try so the deeper and sideways advice is much appreciated.

        sigpicTiempo para guzarlos..... ...enjoy every sandwich!


        • #5
          Re: Wheat and Rye's


          It's called a lame. There are about a zillion kinds of these, some serrated. There is a French company that makes nothing but. How French is that? I was given one by a German friend that's made by, you guessed it, the Swiss Army knife guys (see the FB bread cookbook for a pic). And, no, it doesn't have pliers or a bottle opener or..., but the blade is serrated and very stiff. I use it for straight down cuts on firm dough. For really hydrated doughs, I leave all these things in the drawer and use kitchen shears instead. Works good at a very shallow angle.

          Somewhere, there's a post of mine on lames and a link to a site that offers a really cheap blade holder meant for double-edged razor blades you can buy in bulk. Believe it or not, the blades do dull over time.

          You want an entry angle of about 30 degrees or so, and a depth of about half an inch on a large loaf. It's decorative, sure, but it also contributes to oven spring. I would probably kill for a lame from that store.

          "Made are tools, and born are hands"--William Blake, 1757-1827


          • #6
            Re: Wheat and Rye's

            Hey guys,

            I bought a pair of (Xacto?) Xcelite blade holders and surgical blades for $A17 the other day for my growing collection of 'sharps' - they slice into my wheatgrain/rye/wholemeal loaves quite nicely, thank you :-)

            Just a thought for those of you can't get to the right 'lames'...


            Last edited by carioca; 03-11-2007, 02:23 AM. Reason: grammar
            "I started out with nothing, and I've still got most of it"