Cindy HK wrote:
>Please comment on the best time to slash the bread and is it functionally
>necessary or is it for cosmectic reason? I always have a fear of
>deflating the bread after slashing it.
Recipes generally call for slashing the bread right before it goes in the
oven. Yes, this does usually deflate the dough (at least when I do it).
I've tried slashing fast vs. slow, straight up and down vs. at a 45-degree
angle, and shallowly vs. deeply, and nothing seems to make a difference.
If this is not what's supposed to happen, I'd appreciate any hints for
keeping the bread nice and full.
--
Shauna S. Roberts
http://www.nasw.org/users/ShaunaRoberts/