Nicole is right on with the rice flour. (I use a 50/50 blend of rice flour and AP flour).
I've found that using a brotform or linen-lined basket helps with the slashing as well. There
is some very localized drying of the dough where it contacts the basket/towel and that is much
easier to slash than a uniform glob of stickiness. The slashing can also dictate the direction
of the expansion while baking, helping give you even better sandwich slices. I'd encourage you
to not abandone it.

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