Slashing and Springing
Thought I'd ask this on this wonderful site: I've been making simple bread (4 ingredients) more or less according to the descriptions I've found here, and it all seems to working out pretty well. With one exception:
How on earth do I slash the top of the loaf properly before baking? Whenever I try it, my knife snags the crust (it's been sitting rising for an hour or so, so there's already something of a 'crust'), makes a mess, lets gas out of the loaf, and ultimately doesn't amount to much in the finished product. I'm missing something here.