Air bubble under top crust
Many of my loaves have an odd "air bubble" gap just under the top crust. We peel off the top crust and give it to the dog (he loves it when we hide the bits around the house and has to "hunt" for the treats). I suspect this is because I am not slashing? Also, the loaves seem to split just above the pan, so sometimes we peel off the bottom crust too. I use a blend of all the types of flour you recommend, and my dough seems firm. My teenage daughter is unavailable right now to help me take a photo and post it.
BTW, I've read everything on TFL about slashing "how-To", I just need to know if it will solve my odd loaf issues.