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