Hello, bakers.
I'm having trouble with slashing a fully proofed loaf that is ready to
bake. If I do nothing, the ovenspring produces a big split along one of
the edges of the rounded top. It rises from the split, producing a big
lump, and there goes my symmetrical loaf of bread. I don't have a lamb (is
that how you spell it?) and I have tried slashing the proofed dough with a
serrated bread knife about 1/2" deep before baking, but then I get a big
flat split in the center of the loaf, and often as not, one of the edges
still splits. This happens to me on wheat bread, white bread, just about
everything I bake.
I'd love to get the "M" shape on top. Any suggestions?
Erin Nesmith