viince wrote:
>> I love your pictures on your Picassa albums. Keep it up.
>> Lovely to look at. How about showing how to do the nice cuts on
>> the crust. I have trouble with that.
>
> I cut all my breads with a tomato knife (victorinox the best) when you
> cut you have to be very quick so the blade doesnt drag, also cut at an
> angle, think of the blade being parallel to the bread, and I always
> cut straight, never try to do twists or weird stuff, keep it simple,
> if you make 3 cuts, make the exact same 3 cuts, that would look the
> best. Also I realized most people don't cut lengthwise, if you cut a
> french stick for example, you have to make long cuts in the length of
> the loaf. not many small cuts right angled.
>
> I'll take some pictures tonight of loaf after cut and after bake

Thanks, Vince, for the note about the tomato knife. I use my
wife's tomato knife sometimes, razor blade sometimes, bread
knife occasionally, some times dry and sometimes oiled, and they
always stick and pull and don't cut deeply enough. I ordered
one of the Victorinox tomato knives today. We will see if that
works any better. I will try to cut at a slant, too. I don't
bake enough to get a lot of practice, so all the advice helps.

Thanks again,

John Andrews, Knoxville, Tennessee