Slash is VERY wide

[Wlillegard]

Re: Slash is VERY wide

A few posts/months ago in this thread you were asking about how to get the loaf off the peel cleanly. While I played around with semolina for a while, I've taken to just putting the loaves on parchment. I'll generally line loaves up on a long piece of parchment, then take a pair of scissors and cut the sheet apart so each loaf is on its own piece. Slide the loaf, parchment and all onto the peel, then slide it back off into the oven where you want it. As a bonus, I can get all my loaves out and slashed inside before going outside and opening the oven door.

Amen to that. I've been using parchment paper for all my loaves for 2+ years. Never had a problem with it and never noticed a difference. Bakers of antiquity didn't have the stuff, that's why it's not traditional. Just makes everything a whole lot easier. I usually bake ~40 loaves in an afternoon and the parchment is great.