Hi Bob, while slashing the top of this loaf isn't necessary, you're welcome to give it a try the next time you bake and see if you like the results. The key is making sure the loaf is properly proofed (left to rise for the right amount of time) in order to get good results. The loaf should look puffy and have crested the edge of the pan by 1" in the very center. Slash the loaf using swift movements right before it goes into the preheated oven. It should open up nicely during baking. Good luck! Kye@KAF

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