Slashing WW vs White flour based loaves
I've been trying to figure out something for a bit now.... When I slash my WW loaves the slashes don't spread out like they do on a white flour or ww/white mixed loaf. I've tried slasing shallower and deeper, finer grind flour vs coarser, etc. but it seems to always be the same (except when I go too deep and get cracked canyons in the top:) ). Has anybody else had this experience. I love the texture and look of how the slashes come out on my white and all those loaves at the bakery down the street but how can I get my WW to do the same? The regular loaf I make is wild yeast leavened, 76% hydration with two builds. Ideas?