"HUTCHNDI" > wrote in message
news:7skae.24275$B93.24174@lakeread06...
....
> Well, I do always slash my freeform breads. I figured as the loafpan
> breads
> were pretty much risen as much as they were going to, (and they really did
> not rise anymore in the oven) slashing was unneeded. The finished bread
> had
> pretty uniform holes throughout, the large bubbles were directly under the
> outer crust only, if I were so inclined to peel away the crust bubbles,
> the
> underlying bread retains a smooth surface curve. So the problem was only
> on
> the outer skin of the risen dough. Any more thoughts?
Donno, Russ. I've done them with and w/o slashing (I pergotz, once!) and,
other than a little surface decoration, there was no real difference. I had
a few blow out a side, but it turned out that they had needed a bit more
rise time.

Mostly, now, I do HH doughs. And they seem to do just fine w/o the
slashing.

Just my $0.02 worth...


Dusty

>
> hutchndi
>
>