Cutting bread is not only making patterns on the surface of bread, but also has practical functions. Opel is different from the familiar desktop sweet bread and buns. Generally, the final fermentation only gives 7 points, and the natural fermentation only gives 6 points. This kind of dough will expand rapidly in a high temperature furnace to produce holes. If the surface is tightened during plastic surgery, the dough inside will not rise, and it will break through the surface at unexpected weak points, resulting in ugly "cracks" and "tumors". This is why we need to cut the bag manually and guide the expansion force to these cuts, so as to effectively control the shape of the finished product. This is also why the standard of successful bag cutting is to see whether the cuts are completely expanded.
Depth of cutting package
Many people misunderstand this question, saying that sweet dough should be cut deep, European bread should be cut deep, and so on. In fact, after understanding the purpose of cutting bread, we know that the depth of cutting bread is only related to the potential of dough expansion in the oven. If the dough is very stiff, it will only ferment for 6 or 7 minutes at last, and the oven temperature is high enough, it can be cut deep, because the dough will expand a lot and quickly in the oven, and it can be completely expanded before the deep skin is cut, baked and solidified. However, if the dough is low in gluten (there are a lot of rye and other raw materials), or if the oven temperature is not high enough after fermentation, then it should be lightly cut or even not cut, otherwise the dough will not expand during baking, or the expansion will be little or slow, and the cut marks on the skin will be baked hard before expansion. If the final fermentation really reaches 10, or even more, then the dough will collapse to you. Here, I would like to remind TX, who is used to making sweet buns, because those buns are small in size, they are not easy to collapse when baked, and they are not required to expand much in the oven (which will affect the overall color). Generally, the final fermentation will be sufficient, so many people will like to use hot water for the final fermentation in the oven. If this method is copied to European buns, especially the making process of French sticks, there will be too much final fermentation and the incision will not be enlarged.
Packaging cutting direction
Because the purpose of bag cutting is to make the dough more beautiful and control the expansion, the direction of bag cutting depends on the shape of the dough. Round boul, we want it to spread evenly around, so the cutting pattern is generally symmetrical up and down; For oval and long dough, we want it to expand upward and sideways, so the incision should be basically parallel to the longitudinal center line. Many people see that the cut surface of the finished baguette is diagonal, so the original cut surface is also oblique, but it is not. The incision is basically vertical and inclined because the upper and lower incisions overlap a little and push each other out when they are unfolded.