March 4, 2010 - 12:34pm
Lame use of lame
I bought myself a treat, a jin-yoo-wine baker's lame. Problem is that my slashes look very amateurish. Have you got any tips for improving the quality of the slashes I make in, say, baguettes? The flaw in my technique seems to be related to a reluctance to slit too deeply.
Thanks!