how to get thick crust where the slash is pronounced?
I am not sure how to word this properly but here goes...id like my breads to have the kind of texture seen below where the slashed areas seem to fold outwards. how is this achieved? flour type, slashing technique, method of proofing, or a combination of all?
below is a walnut, raisin, part what, sourdough bread i baked on saturday. as you can tell by the photo, the slashed areas have no character. any help would be GREATLY appreciated! thank you!