Slashing pan bread
I find that when I slash risen pan bread (in a bread tin), the bread deflates somewhat and I don't the "ear to ear" grin.
Is this common?
Is it because the bread tins are cold when they go into the oven (as opposed to putting dough directly on the hot hearth (baking stone)?
Should I slash at some point while the loaves are proving (or wait a bit a after slashing to make sure the dough is on the rise before putting it in the oven)?
I'll try the last suggestion, but do you have any thoughts/ideas?