This weeks bakes, adapted from Hamelman. Sort-of Vermont Sourdough and sort-of Five Grain Levain.
Think I have the slashing thing going now; thanks to all, especially dmsnyner.
And great pics, too.
Absolutely gorgeous! :^) breadsong
It will be a while before slashing gets right around here :-) So what got you over the hump!
Slashing assertively, belly to brisket in one go, was the trick for me. With a shallow blade angle.
Realize that the slash itself might not be pretty/perfect; it will look a lot better if it blooms. And for that you need spring, and for spring you need enough steam. I tried a number of steaming techniques, but SlyviaH's towel method http://www.thefreshloaf.com/node/20162/oven-steaming-my-new-favorite-way works really well. I skip the microwave step and just pour hot water on towels in metal loaf pans. You're less likely to end up speaking with either an emergency room triage nurse or a stove repairman.
Wow, that is a wonderful-looking gringe grigne ear! Thanks for providing details, still working on that skill myself.