Danielle, sometime try letting the loaf rise uncovered, so the sticky dough develops a bit of a dry skin. This will give the lame or blade some "purchase," resulting in a cleaner slice. Be sure to add steam to your oven during the baking process, to soften up any of the dryness. If you're uncomfortable trying that, stick with your very sticky dough but be sure to make firm, quick slices; being gentle or slow allows the blade to get caught in the sticky dough and drag, rather than cut. Hope this helps — PJH@KAF

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