Mary, slashing dough is one of those skills that takes a little practice. If you slashed the top of the bread too shallowly, or if the top of the loaf was very sticky, this might cause the slashes to seal back up in the oven, and the gasses to look for a weaker point to escape. To get a more effective slash, try allowing the top of the loaf to dry out a bit after being covered, or sprinkle a little flour on the top and then gently spread it over the surface of the loaf before slashing. Make sure your slashing tool is sharp and move your hand quickly and confidently. Hesitation can cause the blade to drag and give you a jagged cut. For more help with slashing your dough check out the tips in this sourdough post or give our Baker's Hotline a call at 855-371-2253(BAKE). Barb@KAF

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