Hi Mary, not slashing the top of the loaves is not a critical error. It just helps to prevent the loaves from bursting on the sides, and it also helps to give the loaves an artisan look. The crispness of the crust comes from the steam and length of time the loaf (or loaves) are in the oven. If you want a crispier crust, try baking on a pizza stone if you're not already, and spritz the loaves with water periodically during the first five minutes of baking. Opt for the longer baker time (around 30 to 35 minutes), and tent the loaves with foil if they're getting brown too early. I hope that helps and happy baking! Kye@KAF

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