by A.J. Coltrane
For reference, the last attempt:
1. Fewer slashes on this attempt. The slashes were more “lengthwise” and less “across”.
2. The slashes were at a slight angle to the dough. Maybe 30-45 degrees or so. Last time they were perpendicular to the countertop.
3. Prior to this attempt I reread an earlier CSE post. In that post I noted that I’d read that it was best to keep the slashes in the middle 3rd of the dough. (In other words, I tried to not slash all the way to the edges of the dough this time.) The real advantage of documenting this stuff is the searchable notes.
4. The breads received less steam on this attempt, resulting in darker loaves and a thicker crust — they got steam for 5 minutes rather than 10 minutes. The steam was in the form of a small amount of water in a roasting pan underneath the loaves. [For reference: 450 degrees. 5 minutes with steam, 10 minutes without steam, then turn the loaves around and bake for another 10 minutes. 25 minutes total.]
In any event, I think that this time they were way closer to what I have in mind as “correct”.