January 19, 2024 - 6:18am
Cutting boule parallel to the ear
When I score a boule in one slightly curved cut across the center (like many people score a batard), it opens up nicely and produces an ear. Since it started out round, the expansion produces a loaf that's wider than it is long. So it's easier to slice the baked loaf parallel to the ear than across it.
I'm just curious if anyone else has experienced this. Is it unusual to score a boule this way?
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What do you mean with: "...So it's easier to cut parallel to the ear than across it..." Do you mean cutting the dough or slicing the bread once it's baked?
you said: "I'm just curious if anyone else has experienced this." Experienced what?
Sorry, I should have made that clearer. I meant slicing the baked loaf. I've updated the question.
...So it's easier to slice the baked loaf parallel to the ear than across it.
You're probably right - a boule gets scored that way pretty often. I see that scoring technique a lot. Looks beautiful too.
How you slice the bread, i think, will be different for many. It also depends on preference and the size of your plates or knife, I reckon.
If you want to keep the shape round then you would not want to score one score down the middle. Boules do better with patterns like a grid, a circle with lines coming out etc. etc. For batards one score slightly off center is common. If you don't care about the shape being round, then by all means score it the way you have been doing. It's not common to have an ear on a boule but one person's ear is another persons dinner :).
I think about my knuckles holding the bread knife when slicing. Cutting across the "ear" doesn't expose my knuckles to that nasty hard ridge of crust while cutting. The raised baked ridge of crust can be very sharp and can cut skin if not carefull. Cutting/slicing parallel to that raised ridge of crusty bread exposes not only knuckles but thumb as well while slicing.