These are beautiful. I am amazed in your courage in slashing the rolls. I have to bake my bread without slashes because I just know the knife will be unable to cut the bread and just smash it down, or will catch on the roll and deform it to and oval or ....... Do you have a special knife to do the actual cut? Just a really sharp one... Nothing special, though - a chef's knife. It's more the action - you have to be assertive yet controlled. Iron hand in a velvet glove. Slash! Slash! Then quickly - QUICKLY - into the oven. I've shaped baguette dough and then just practiced slashing it. It was worth it to get the "feel" of it. PJH

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