The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Slashing dough

Crumbly Baker's picture
Crumbly Baker

Slashing dough

I've been baking for a few years now, and this is something I just don't understand.  I have my loaves proved and ready to bake, so I slash the top, and, THE DARN THING COLLAPSES!

These aren't sourdoughs or anything.  Just regular loaves.

A few slashes and they are reduced to flat pieces of almost useless bread.


Any thoughts please?

ananda's picture


I would try to prove the bread for less time in the first instance.



LindyD's picture

If they're collapsing when you score them, they are way overproofed.

The dough should not be more than 85% proofed before loading.  If it's 100% proofed, there's no place to go but down.

Crumbly Baker's picture
Crumbly Baker

This was my feeling, too.  Will try to have a better go next time.



yozzause's picture

When you suspect they are fully proved dont give them the oppertunity to deflate try putting them in very gently  and they may hold up for you!

i dont always slash my bread or if i do i do it early or with sour dough it usually under proofed anyway so will take the treatment

regards yozza