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Slashing Bread Dough

Slashing the dough, or cutting slits in it, allows the carbon dioxide and steam that build up during baking to be released.

  • Angle the knife blade

    Hold the knife blade at a shallow angle (about 45 degrees) so that you slit under the surface of the dough, rather than cut too deeply. 

  • Slash the dough

    Keeping the knife at an angle, make 2 to 5 slits depending on the shape of your dough, or according to your recipe