I simply cannot cut slices into my dough prior to baking -- I cannot afford a lame like you sell, but I have very sharp knives and bought a razor-blade tool I keep just for cooking/baking -- but my dough (KAF No-Knead Bread recipe) after three days in the fridge doesn't "rise" but seems to slump & widen. I've just put my first LeCrueset dutch oven attempt so, perhaps I'll be pleasantly surprised when I open the pot but....I'm not holding my breath that a single slash will be visible.

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