Using a Dough Slashing Lame
MY first post - be gentle!
I’ve been trialling different types of sourdough bread and the common fault with all has been the lack of final rise. I am now using a razor blade slashing lame, but when I use it the blade does not cut cleanly, it almost sticks and tears the dough. Consequently, as you can see from the image the slash are has not opened up sufficiently to allow the dough to spread and rise in the dutch oven. Any ideas