Cutting Enriched Dough with Thread

Voice-over: Rahul shares a professional technique: "I always use a thread so I'm hoping that will give me a nice sharp clean cut. It doesn't squash them down, which can happen when you use a knife." When slicing delicate, proved dough for rolls or Chelsea buns, dental floss or thread prevents compression that occurs with knives. Slide the thread under the dough log, cross the ends over the top, and pull quickly through. This maintains the dough's airy structure and creates perfectly round slices without deflating the carefully developed rise.