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To Slash Or Not To Slash Bread Tops

To Slash Or Not To Slash Bread Tops is a home-style recipe made with *****. Serves 1. > I'm having trouble with slashing a fully proofed loaf that is ready to > bake.

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1. 1

   > 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.

2. 2

   This indicates that the bread has not "fully proofed", i.e., not risen to the extent of the leaven you've used, when you put it in the hot oven to bake. You always get some "oven spring" during the first 5 (more or less) minutes after putting a loaf into a hot oven. If it still has significant rising to do the interior of the loaf will be still expanding after the crust has begun to harden. If the leaven is powerful enough it will overcome the hardened crust and tear or split it.