Docking instead of slashing loaves
I found the book "The Village Baker - Classic regional breads from Europe and America" By Joe Ortiz at the library and read about docking loaves instead of slashing. He says if you want a smooth surface you can simply poke holes in the loaf (about 8 with an ice pick 1/2'' deep). I recently bought a brotform and would like to try it to get a nice round loaf with the spiral pattern. I also bake boules with Italian flat leaf parsley on the outside and it sometimes "blows out" on the top, so docking seems like a good solution. I'm an amateur baker and have never tried this and am looking for some tips.
What are your experiences? Can slashing be replaced by docking on any occasion?