Submitted by chuppy on September 9, 2009 - 6:14pm
Good evening bread folks!
I have wanted to ask this question for a while now. How do you get the really nice slash marks? You know, the kind like on a baguette that curl durring the oven spring. Here is the latest country wheat from Bread alone.
 
Any idea why? Thanks for any feed back you can offer.
Chuppy
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