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Fig Jam and Lime Cordial

Living well in the urban village

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« A Quick Garden Tour
Lentils and Rice »

Bread #101: Sourdough Scissor-Cut Loaves

November 19, 2013 by Celia @ Fig Jam and Lime Cordial

One of the skills that even experienced bread bakers can find daunting is slashing – the process of making sharp cuts in the risen dough to control and direct its oven spring. By contrast, it’s easy to make attractive and impressive loaves by cutting the dough with scissors.

The epi in the top photo are a doddle to make, and cover up a multitude of shaping flaws which might otherwise show up in a straight baguette (instructions are here). The dough can also be snipped through and rejoined into star shapes, as we showed in an earlier tutorial…

Dragon tail baguettes are always stunning, and their appearance belies how simple they are to shape…

Balls of dough can easily be transformed into hearts with a single scissor cut…

And last weekend, I made these experimental sourdough wreaths…

  • 300g ripe sourdough starter (see here for more information)
  • 500g bakers/bread flour
  • 250g remilled semolina flour*
  • 250g 00 flour
  • 565g water
  • 18g fine sea salt
  • fine semolina for dusting the bench

Note: if you can’t find the remilled semolina flour (it’s usually imported from Italy – look for packets marked Semola Rimacinata di Grano Duro), then substitute more 00 flour or bakers flour and reduce the water to 550g.

1. Combine all the ingredients to form a shaggy dough, then cover and allow to rest for 30 minutes. After this time, uncover the dough and give it a short knead in the bowl. Cover again, and allow to prove until doubled in size.  Please refer to our Basic Sourdough Tutorial for more detailed information.

2. Dust the bench with fine semolina, and shape 350 – 400g portions of the risen dough into long sausages…

3. Shape each into a ring, and sit it on a parchment lined tray. Cover and allow to prove a second time. Preheat oven to 240C with fan.

4. Once the dough has had a second prove, dust your hands with fine semolina and widen the ring by lifting and stretching very gently…

5. With kitchen scissors, snip the dough into leaf shapes, taking care not to cut all the way through the dough. Gently rotate each cut section outwards…

6. Spritz the top of the loaves with a little water, then place the tray in the oven, reducing the temperature to 220C with fan. Bake for 15 minutes (keep an eye on them, as they can brown up very quickly), then rotate the tray and further reduce the oven temperature to 175C with fan. Bake for another 15 – 20 minutes or until well browned.

The finished wreath is deliciously crusty, and perfect for breaking apart and sharing…

I always have enormous fun making scissor cut breads, and I hope you will too. Please let us know if you come up with any clever new designs!

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Posted in Recipes | 63 Comments

63 Responses

  1. on November 19, 2013 at 12:12 am sallybr

    I will be using this post as a private tutorial for me in the near future…. I have SO MUCH trouble with the scissors slashing technique, in part because I have a serious handicap with anything that requires spacial orientation – long story, won’t bore you with it.

    but MAYBE with your virtual help I can pull this last one, or maybe the heart shaped… the dragon I find out of my skills, I laugh thinking about what my production would end up looking like… a smashed big bug on the windshield? ;-)


    • on November 20, 2013 at 7:15 am Celia @ Fig Jam and Lime Cordial

      Sally, the dragon tail really isn’t tricky, and the epi is a breeze! Have fun experimenting!


  2. on November 19, 2013 at 12:16 am Glenda

    Your loaves look great Celia.


    • on November 20, 2013 at 7:15 am Celia @ Fig Jam and Lime Cordial

      Thanks Glenda!


  3. on November 19, 2013 at 12:28 am queenjeanne

    Your bread is beautiful! I am very impressed. Thank you for the lovely photos and the tips.


    • on November 20, 2013 at 7:15 am Celia @ Fig Jam and Lime Cordial

      Cheers Jeanne, I’m glad you liked the post, thanks! :)


  4. on November 19, 2013 at 12:40 am thecompletebook

    Its amazing how simple something like a scissor cut can make a loaf of bread look so beautiful!
    Have a happy week ahead Celia.
    :-) Mandy xo


    • on November 20, 2013 at 7:16 am Celia @ Fig Jam and Lime Cordial

      Mandy, that’s the best thing of all about cutting dough with scissors – we end up with sculptural bread and everyone thinks we’re clever! :)


  5. on November 19, 2013 at 12:56 am Pat Machin

    What great ideas! I use kitchen scissors for so many things but never thought of using them to shape bread. I will have a go on my next baking splurge!


    • on November 20, 2013 at 7:16 am Celia @ Fig Jam and Lime Cordial

      Pat, can’t wait to see what you come up with! :)


  6. on November 19, 2013 at 2:01 am Chica Andaluza

    How beautiful – I make a sourdough loaf almost every other day but always using my banneton. Time to get creative!


    • on November 20, 2013 at 7:16 am Celia @ Fig Jam and Lime Cordial

      Chica, bread can be so beautiful out of a banneton that it’s hard to do anything else sometimes! :)


  7. on November 19, 2013 at 3:13 am Maureen | Orgasmic Chef

    I have to do this tomorrow – I love playing with things like this. :)


    • on November 20, 2013 at 7:18 am Celia @ Fig Jam and Lime Cordial

      M, it will work well with regular yeasted doughs as well as sourdoughs! :)


  8. on November 19, 2013 at 3:23 am Anne @ Life in Mud Spattered Boots

    I’d forgotten about the dragon tail baguettes. Must have another go. The wreaths look great for sharing – they look as though they should have a bowl of something in the middle to dip into. Or maybe for a big party they could be heaped up like a hoopla game. Sorry, getting carried away now.


    • on November 20, 2013 at 7:19 am Celia @ Fig Jam and Lime Cordial

      I do love it when you get carried away…now I’m thinking of bread quoits. :) Also wondering if I can do a dragon tail wreath..hmm…


  9. on November 19, 2013 at 3:53 am dianeskitchentable

    Celia, you are so clever. I never thought to use scissors but I have to give it a try now. These look so much fun to make and look terrific.


    • on November 20, 2013 at 7:25 am Celia @ Fig Jam and Lime Cordial

      Diane, I have so much fun cutting dough with scissors. Sometimes I cut them into leaf shapes and try to make a pattern. Admittedly, I end up with some pretty weird looking rolls occasionally. :)


      • on November 21, 2013 at 2:36 am dianeskitchentable

        Weird? I’d just call them creative works of art.


  10. on November 19, 2013 at 7:04 am Lizzy (Good Things)

    Celia, you are such a clever baker! And even better, you share you skills so eloquently. Love your work, girlfriend xox


    • on November 20, 2013 at 7:25 am Celia @ Fig Jam and Lime Cordial

      Lizzy, that’s very kind of you, thank you! xx


  11. on November 19, 2013 at 7:09 am andreamynard

    How clever and how beautiful your bread is Celia! It looks as if it should be adorning a harvest supper display – better scoffed I suspect though.


    • on November 20, 2013 at 7:26 am Celia @ Fig Jam and Lime Cordial

      Andrea, I’m thinking of baking a wreath and a star as a Christmas gift to go along with the chocolates this year! :)


  12. on November 19, 2013 at 7:12 am Francesca

    Beautiful. I will save this for bread making days.


    • on November 20, 2013 at 7:26 am Celia @ Fig Jam and Lime Cordial

      Thanks Francesca! Hope you have fun with them!


  13. on November 19, 2013 at 8:56 am Sandy

    Wow that looks amazing! so clever :-)


    • on November 20, 2013 at 7:26 am Celia @ Fig Jam and Lime Cordial

      Sandy, thank you, just so easy and fun too! :)


  14. on November 19, 2013 at 9:01 am lambsearsandhoney

    I have to put my hand up here – I am a total slashing failure. No matter which knife I use it always goes wrong, resulting in a less lovely loaf. You make this all look very easy, my friend. You are very skilled.


    • on November 20, 2013 at 7:27 am Celia @ Fig Jam and Lime Cordial

      Slashing is something I’m still not very good at, after years of baking. Part of the problem is that my loaves are always quite high hydration, which means they don’t hold their shape once they start to rise. But I LIKE holey bread, so I keep making wet doughs! Thanks A! x


  15. on November 19, 2013 at 9:46 am Claire @ Claire K Creations

    It’s so pretty Celia!
    The only attempt I’ve made at scissor cut bread is when I tried to make bunny rabbit bread rolls. They looked really evil.


    • on November 20, 2013 at 7:27 am Celia @ Fig Jam and Lime Cordial

      Hahaha…Claire, you’d have fun with these, I reckon! :)


  16. on November 19, 2013 at 9:48 am Tania @ The Cook's Pyjamas

    I am definitely challenged when it comes to slashing bread. I always
    forget about the scissors. Thank you very much for the reminder and for your stunning bread pics.


    • on November 20, 2013 at 7:28 am Celia @ Fig Jam and Lime Cordial

      Tania, it’s hard to slash a really wet dough, which is why my ciabattas etc always look so..um..rustic. :)


  17. on November 19, 2013 at 10:02 am Lisa the Gourmet Wog

    Wow they really are quite pretty!


    • on November 20, 2013 at 7:28 am Celia @ Fig Jam and Lime Cordial

      Thanks Lisa, fun to make too!


  18. on November 19, 2013 at 11:55 am Allison (Spontaneous Tomato)

    Such beautiful breads! (And wonderful photos, too.) My fiancee Paula is the baker in our household, and she’s made epi baguettes, like in your top photo, many times before, but never in a wreath! I’ve never seen that done before, but it’s a lovely idea.


    • on November 20, 2013 at 7:30 am Celia @ Fig Jam and Lime Cordial

      Ooh, I’d love to think I’m the first person to make the wreaths, but I doubt it! :) Still, I didn’t see it anywhere else, so it’s original for me. Thanks for stopping by! :)


  19. on November 19, 2013 at 1:34 pm hotlyspiced

    It all looks to be beyond my level of capabilities and that certainly is a serious pair of scissors that you have. I love all of your clever designs and the wreath is very festive xx


    • on November 20, 2013 at 7:31 am Celia @ Fig Jam and Lime Cordial

      Charlie, I haven’t let anyone use my scissors to amputate a lorikeet’s leg. :)


  20. on November 19, 2013 at 3:09 pm ramblingtart

    Oh wow, these are all so beautiful! :-) You’ve done a splendid job. :-)


    • on November 20, 2013 at 7:32 am Celia @ Fig Jam and Lime Cordial

      Thank you! :)


  21. on November 19, 2013 at 4:14 pm theintolerantchef

    One day I hope we’ll be able to make gluten free bread work this well Celia! Your designs are beautiful sweetie, and the wreaths are perfect for the season too xox


    • on November 20, 2013 at 7:33 am Celia @ Fig Jam and Lime Cordial

      Oh hon, I’ve given up trying to make gf breads. Sorry. I did try, but I can’t make them work.


      • on November 21, 2013 at 7:44 am theintolerantchef

        No one can Celia… No one can……:'(


  22. on November 19, 2013 at 4:41 pm Tandy | Lavender and Lime

    Oh my, they all look amazing! I have not baked sour dough for a while – cannot wait to get stuck back in :)


    • on November 20, 2013 at 7:33 am Celia @ Fig Jam and Lime Cordial

      Tandy, how’s Cordelia going? Is she still bubbling away? :)


  23. on November 19, 2013 at 5:23 pm Rose

    I’ll just bet you want top of kindergarten in cutting out. :) Seriously Celia those are great tips, I do use scissors for the top of loaves but never considered taking it further.


    • on November 20, 2013 at 7:34 am Celia @ Fig Jam and Lime Cordial

      I wish I could remember kindergarten! :) Hope you have fun with these Rose!


  24. on November 19, 2013 at 5:23 pm Rose

    want=were (I was bottom of typing class.)


  25. on November 19, 2013 at 5:55 pm My Kitchen Stories

    Oh you clever clever girl x


    • on November 20, 2013 at 7:34 am Celia @ Fig Jam and Lime Cordial

      Oooh praise from the chef, thank you! xx


  26. on November 20, 2013 at 1:16 am Jennifer

    Hi there! Totally LOVING your blog! I’m also a new participant for In My Kitchen!
    http://blissfulyogajourney.blogspot.com/2013/11/in-my-kitchen-november.html is the direct post – I’d love to be added to your running list of participating links!


    • on November 20, 2013 at 7:34 am Celia @ Fig Jam and Lime Cordial

      Thanks for playing Jennifer! :)


  27. on November 20, 2013 at 9:06 am Lorraine @ Not Quite Nigella

    Ooh I’ve made long ones before but I like the wreath bread for Christmas! :D


    • on November 20, 2013 at 3:11 pm Celia @ Fig Jam and Lime Cordial

      I plan to make some for Chrissie! :)


  28. on November 20, 2013 at 11:54 am Barbara Bamber | justasmidgen

    What a beautiful round up of bread in all its loveliness! I love the heart shape of course, and that beautiful wreath. I’m hoping to make something similar, but it depends if I get up the courage.. xx


    • on November 20, 2013 at 3:11 pm Celia @ Fig Jam and Lime Cordial

      Barb, they’re fun to make and not all that hard either! :)


  29. on November 20, 2013 at 11:20 pm Melanie

    Oooh, that’s such a great idea, Celia! I think you should make some as Christmas gifts. I want to make one to take to my parents for Christmas. I’ve never even made an epi yet, but the wreath looks pretty simple and fun.
    Thank you!!
    xx


    • on November 23, 2013 at 12:38 pm Celia @ Fig Jam and Lime Cordial

      Mel, it’s really easy to make! I served one today on a board with a bowl of dip in the middle! :)


  30. on November 21, 2013 at 8:57 pm Jas@AbsolutelyJas

    These are so gorgeous, and I love that they’re so simple! My rye/white flour starter is at day 3 and starting to bubble! I think I’m going to call it Fred… :)


    • on November 23, 2013 at 12:39 pm Celia @ Fig Jam and Lime Cordial

      Jas, that’s exciting! You’re better at it than I am, all I ever managed to grow was purple mould! :)


  31. on December 4, 2013 at 8:21 am ladyredspecs

    Celia, I’ve been having a conversation with Misky about sourdough, have you ever used 100% spelt flour in place of wheat? If so how did the loaves compare for flavour, texture and crust?


  32. on April 18, 2014 at 5:05 am Ginger

    They are looking absolutely gorgeous! I remember we used to get bread like that from the baker’s when I was a kid. Must try this at home…



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