Cindy HK writes: Please comment on the best time to slash the bread and is
it functionally necessary or is it for cosmectic reason? I always have a
fear of deflating the bread after slashing it.
Bob the Tarheel Baker says: The best time to slash your bread dough is
just before you put it into the oven. My "weapon of choice" is a
stainless steel polymer clay blade that potters use. Look for it in craft
stores. The brand name is Nuflex and it is made by Amaco. Or you can use
a very sharp knife that has been sprayed lightly with vegetable oil so it
doesn't drag or tear the dough. I have used, but dislike lames or razor
blades.
After the dough rises, slash the top in a design of your choice, cutting
about 1/4 inch deep. Yes, Cindy, it is functionally necessary, but bakers,
being a proud lot, also slash for cosmetic reasons. In the "olden days"
when communal ovens were used, individual bakers created their own slash to
act as an identifying mark. The late Lionel Poilane cut a distinctive four
slashes on his loaves. My slash is somewhat like a stylized wheat
sheaf. Slashing creates a place for the bread to expand, instead of it
"blowing out" and creating an ugly loaf of bread. Also, bubbles may appear
under a crust where there is no slashing.
After you slash, lightly sprinkle a little flour on top of the loaf before
baking to give a rustic look.