Amy, that's a good question. I make the slashes 3/8" to 1/2" deep. Along with how deep they are, making them at a 45° angle helps, too, as does making sure your oven is filled with steam, and putting the loaves into the oven at just the right point — they should be risen, but not over-risen. Practice will help you with all of this — and the results along the way will always be tasty, I promise you! PJH

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