Nibbling: an essential stepIn addition to its aesthetic role, nibbling preserves the structure of the dough during baking. When you nibble your dough, you create openings through which the carbon dioxide and water vapors present in the dough escape during baking. Nibbling therefore has a direct impact on the baking of your Bread. If you don't incise your dough, it won't bake optimally and won't have a nice shape, as the gases will escape unevenly. The baker's blades available on KnifeLeader.eu will help you make a success of your Breadand baguette recipes in the blink of an eye!
Three nibbling options are available:
- Classic: make medium-sized incisions almost parallel to the axis of the Bread, overlapping over a third of their length.
- Saucisson: make parallel incisions at an angle to the axis of the Bread.
- Polka: make crossed grignes at an angle to the axis of the Bread (best suited to round Bread).
+ Personal: let your imagination run wild!
The angle of incision is also important:
- Vertical: the Bread will have a neutral, homemade appearance and will not be marked
- Bevelled (45°): with this angle, the Bread will have a professional appearance
Whether you opt for classic vertical-angle nibbling or bevelled-angle sausage nibbling, the gesture should be quick and clean. This way, the dough won't stick to the blade and the Bread will be more even.
Whether stainless steel or carbon steel, baker's blades enable you to incise your Breadto decorate them with the most beautiful patterns!
Once baked, slice your Bread with one of our Bread knives! Order your equipment in just a few clicks on KnifeLeader.eu!
