The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.


flynnboy's picture



I am having trouble 'slashing'. Rather than cutting the dough my knife 'drags' it ? I have used razor blades and recently a scalpel trying 2 different style blades. I try and slash as quickly and decisively as I can but it just will not 'cut' !? All comments/suggestions will be very gratefully received.

BTW it is a 70% hydration white Dough.

Thanks !

alfanso's picture

Sift and go through all the comments, videos and links

Richard Lemieux's picture
Richard Lemieux

I soak the blade in water before each cut and I keep the cuts shorts. It helps if the dough is not too slack already.

JonJ's picture

Much easier on cold dough, after a fridge retardation.

dmsnyder's picture

One often-forgotten tip is to cut with just the far tip of the blade. You want very little surface area of the blade contacting the dough.

Also, see my scoring tutorial which some have found helpful. Scoring Bread: An updated tutorial

Happy baking!


Tal's picture

You will find a good demonstration and explanations (in French, but self explanatory) of how to slash in here:

Happy baking,