questions re slashing and retard

I can't help with the slashing, I am not very good at that, but retard has two main benefits.  Retarding in a fridge can help with timing -  if it takes 3 hours to knead and bulk ferment and shaping a loaf, and another 1 1/2 hours  for final proof,   by retarding in the fridge after bulk ferment and shaping, you can put it in the fridge and basically slow down  the process, so you can restart it at a later time, or the next day, when it fits your schedule.  Also,  retarding can improve flavor, and increase sourness and tang if using a starter. 

Retarding brings out certain flavors that take time to develop. It also helps with timing as mentioned above.

For slashing it sounds like you might be going too deep and too slow. When using a razor, just use the corner, not the whole blade. Go in just enough to break the surface (maybe 1/4 inch) and make quick decisive movements. Doing this at an angle will give nice ears on the crust.

the dough surface and so will using a banneton.  Perhaps you don't really need to slash? If your dough skin is nice and supple, don't slash.  If it is a little dried or tight, slash.  

Before I started using a banneton, I also had problems with slashing. Try using scissors to cut slashes on the surface. I found that worked really well.

Here are a few suggestions to try for slashing/scoring.  Firstly, keep in mind the other contributors’ suggestions.

How to orient yourself: try standing in front of the dough whereby the dough is at ~135 degree angle to you like so:
    \       Dough.  Let’s say that this is a batard or a baguette.
    Y      You.  Facing the dough.

You can see how the dough is neither vertical nor horizontal in front of you.  This is somewhat akin to what a baker often has in front of him/her when the dough is loaded onto a canvas loader or even an oven peel.  
Now, when you score the dough you will be moving your right arm from upper left to lower right.  (of course all of this is reversed if you use the left arm).

Take the lame/blade holder in your right hand between thumb and forefinger.  Palm initially facing down, arm horizontal with the work surface  Next, rotate your hand so that the boney protuberance of the radius bone (nearest to the carpal bones of the hand) is positioned at ~ 11 o’clock (for the right arm).  Don’t stiffen your wrist, but keep it straight and the hand in line with the forearm.  Next, position your arm so that the elbow is slightly higher than the hand.

When you score the dough move your entire arm as a single unit from the shoulder, and from that upper left toward that lower right.  How many scores you want to apply is up to you. How deep, close together, how much overlap, etc. and at what angle will be dictated by the hydration level of the dough and your own desire.

I’m pretty good at scoring dough and I generally get a pretty fair bloom and grigne.  But that doesn’t mean that what works for me will work for the next Joe.  However, if you’re up against a wall without much success, give this method a try.  Don’t expect miracles the first time or the third.  Just as with all of the other bread skills it is an acquired one.  You just might see some progress over the course of a few bakes.

And just as a hint – when you have baguettes to score there’s a lot more scoring practice in a single bake than there is for one or two boules or batards.

alan

I find retarding in a dusted banneton helps create a bit of a crust on the surface which makes slashing vastly easier.