Straight baker's knife, large

Straight baker's knife, large

With a professional dough knife, you can make precise, deep cuts without the dough warping or sticking. What is it suitable for? For simple diamond patterns, a cross or diagonal cuts, shape the dough piece, cover it and let it rise again and, depending on the type of bread, flour it with a sieve to prevent stains. Use a straight, large baker's knife to make the cuts straight and deep enough so that they tear open nicely during baking. How is it used? If the dough becomes soft and warps, hold it slightly in shape with your free hand. Curved knives or special baguette blades are ideal for baguettes; the flat, angled cuts will initially lie flat and only tear open smoothly in the oven. Creative swirl or flower patterns are also possible: Flour the bread, cut it into quarters and eighths visually, place the blade in the middle and pull the cuts outwards in slight curves until an eight-petaled flower is formed. Use the large straight baker's knife to create classic or creative designs on surfaces - from diamonds and crosses to free patterns.