Cookaholics Bulletin Board

I mentioned in the "Olive Loaf" thread that I'm a slasher at heart.
OldRelay questioned why the scoring, esp on artisan loaves.

Well, after playing around with scoring, I'm wondering if I should be kinder to my loaves.

Cooking (baking included) is a bit of a hobby.
I used to cook for paychecks decades ago, but life is different now.

Lately, I've been making white bread from scratch.
They're cheap, so if I goof I can just trash it. More importantly they're FUN.

So I've been scoring some loaves, and not scoring others.
Truth is; I like the un-scored loaves better.

Here are some examples of the Amish white that I usually make.
Scored on top:


Unscored:


The uncored loaves are obviously fuller, rounded tops.
So should I, or shouldn't I?
What thinks you?

They're both beauties. The unscored look like the loaves my mother used to make.
fitzie

Hmmm, the slashing gives you more crust which I like (and eating it gave me curly hair according to my grandma). The are both very pretty but given my crust preference (flipping my hair here) and the sheer satisfaction of slashing something... I vote slash.

Mary

My vote is for the unslashed version being these were baked in a loaf pan. If you like the texture of the slashed loaves better, how about 3 small slashes on the diagonal to make a nice pattern.

Both are beautiful.

Amy

Both are beautiful, but I think that the slashed ones look more artisinal, i.e., from a fine rustic hand, as opposed to from a package.
Just my 2 cents
Ilene