Hi Jerry, do you mean one long angled cut lengthwise? I think that might work. More than one cut lengthwise would likely cause the loaf to flatten out too much. Rye loaves are also often "docked," which is poking the loaf numerous times to allow the CO2 that the yeast gives off to escape. An ice pick-type tool works well for this. Professional bakers have "dockers" that are rollers with pegs sticking out of them to poke holes in the top of the loaf. Between the two of us I think we can figure this cracking out. Say hi to Heathcliff for me! Barb

• Reply