Sad newbie....tops of bread dry out too much to score
I have tried proofing my loaf bread 3 different ways...on the countertop and covered with a floursack towel, in my oven (not on) and covered in same towel, and proofing in my expensive Excaliber Dehydrator that I quickly discovered never gets used for anything, but it does have a bread proofing setting.
Whatever I do, my dough turns dry and tough where it reaches the air and slashing properly is impossible. The dough just tears everywhere. Today I tried spritzing the top of the loaf with water before slashing and it didn't help. Can someone please tell me how to keep that top moist for perfect slashing? Thank you