In ordinary shops and small bakeries, you can see a special kind of bread and sliced ​​​​loaf. Several incisions are made on the nut or drumstick, giving it a unique look.

Why are these incisions needed?

What if the bread is not cut?

Who invented cutting bread?

french chic

While the bread is in the oven, the heat causes the dough to rise and change the shape of the product. At the same time, the gases stop cooking. If the crust has already dried, gas bubbles will burst it. It explodes randomly. The shape of the bread changes. Such mistakes can be seen in homemade bread and pastries from traditional, traditional bakeries.

Initially, the idea of ​​​​cutting bread originated in France. The national mentality is very attached to the idea of ​​​​the aesthetics of ordinary things. French bakers could not accept that the crust of the bread would accidentally break and the shape would be less perfect.

Then they found a way out. Before sending it to the oven to make some cuts in the upper part of the product, the crust does not form immediately. Gases will come out easily from the cuts without deforming the product.

This method was written in 1834 by French bread-making skills researcher Vaudry, popularizing the incisions in his books.

By the way, knitting can play the same role – if the dough is knitted obliquely, the surface for the release of gases will be larger. The shape will be beautiful, and the shell – will not tear.

Also, standard nuts don’t always need cutouts. They have a different technology. Bread bricks are sent to the oven after they have completely risen or, as they say, from afar. Therefore, their shells no longer crack. Decorative overlays on the top can help with tears.

master’s hand

Gradually, this technique was brought to the heights of skill by the French. You need an experienced hand and a good tool to make accurate and fast cuts. Famous bakers have their own original cutting patterns that immediately make it clear from which bakery bread it comes.

Later, the masters noticed that the longitudinal, oblique cuts stretch the shape of the bread during baking, and make it square – compact.

From the corner of the cut it was possible to guess the shape of all the loaves or drumsticks.

This technique has been adopted by industrial furnaces. In the nuts, the cutting is applied in such a way that the form is the same for all products, so that it is standard.