Help Please-- How do you slash a loaf properly?
I have a batch of sourdough rising now (it claims to have a soft crust- my children prefer that-) that I would like to try slashing. I have tried slashing only two or three times and I clearly do it wrong. I read in BBA that the slashes should be almost perpendicular to the top of the loaf. That didn't work. I don't have great tools yet - a serrated knife and a single edge blade is all. I always seem to catch the corner of the blade or deflate a nicely risen loaf. Also, the slashes don't open much. I can try to get a lame (BTW- how do you pronounce that?) today if it is really required. There are so many beautifully slashed loaves pictured on this site, I'd love to try it. Thanks.