Читать книгу Bread Matters: The sorry state of modern bread and a definitive guide to baking your own - Andrew Whitley - Страница 47

A sharp knife or razor blade is useful for marking or ‘slashing’ dough before baking. The blade needs to be very sharp and not serrated, otherwise it will drag on the dough and make an unsightly cut. A 10cm scalloped blade is best.