tri-ticker-0416 Free shipping on all orders over $49* - Use Code: SHIP4FREE20% Off Williams-Sonoma Bakeware*Last Day to Order for Easter with Standard Shipping!
Return to Previous Page

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