Proofing and Slashing
I've been mostly a lurker and have learned so much here! But I'm having some trouble I can't quite figure out.
I shape and proof the bread and when it's time to bake, I slash the loaves just before they go into the oven. I have preheated a pan and pour in some water for steam. But when I bake the breads, they fall where they have been slashed. This is especially true with the artisan ryes. I've got surface tension, I'm slashing almost parallel to the surface of the loaf, but it still sinks. I am thinking I'm either over or underproofing on the final rise. Any suggestions? Thank you!