There's been much written about slashing direction and angle. However, I haven't seen any comments on the consistency of the dough itself. My slashing is generally 'hit or miss' and was wondering if anyone has any suggestion on 'dough quality' in this regard.
I use both a lame and a Kyocera ceramic tomato knife.
Most of my baking is making 71% hydration no-knead baguettes. My dough may be underdeveloped, as my baguettes are usually 'East-West' in shape. Another factor is that my dough is usually more extensible than elastic.