We hear you, Jean. Slashing can seem deceptively simple. We find it important to apply quick, even pressure and to cut decisively--any sort of hesitation in the stroke often leads the blade to catch in the dough. It is also generally more difficult to slash over-proofed or otherwise slack dough. While it's normal for the Crusty No-Knead White Bread to spread more than rise, you may find that it helps to apply more pressure while shaping, resulting in a slightly tighter dough (even once fully proofed). It may also help to check out some of the baking skills videos we offer on our site, and/or to give our free Baker's Hotline a call at 855-371-BAKE to talk technique with one of us directly. Mollie@KAF

• Reply