Bread-Bakers v104.n024.7

I have had the same problem and my solution has been to give up looking for 
a pronounced, firm slash that stands out. . Instead I now obtain (and like) 
slashes that are even with the crust's surface, but of a different color.

I use a knife with a serrated edge.  It still pulls a bit on the edges of 
the slash, but these disappear as the bread rises.

Max Prola
Cheshire, England.