Why do they make notches on a loaf of bread in Russia?

Greetings my dear friends and subscribers ✌

Greetings my dear friends and subscribers ✌

Have you ever wondered why the loaf has several large notches on top? Is it just design or do these notches have a special functional purpose?

There is a misconception that the notches on a yeast loaf of bread are primarily designed to remove excess carbon dioxide that forms in the dough as it ferments during the baking process. If such cuts are not made before placing the bread in the hot oven, the carbon dioxide will burst the top crust, forming unpredictable and chaotic cracks, ruining the appearance and even the taste of the bread.

But experienced bakers say that in practice carbon dioxide easily passes through the smallest pores in the dough, leaving the crust of the bread intact and unscathed. Cracks can occur only if the baking temperature is not maintained (when the dough is placed in a too hot oven), if there is no water vapor in the oven (convection mode), or if the recipe is not followed. Therefore, professionals are of the opinion that the characteristic notches on the loaf create a kind of recognizable image of familiar bread and have more aesthetic value than functional.

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