Here is my latest try. I did a crossing slash and got some nice spring. The deeper, more angled cut definitely gives the bread some lift. Thanks Jim.

This one sagged in a little before baking, so I think I have hit the limit on how far I can go with the low gluten flour. Still, my slash is getting more artistic.

Next steps -- better flour and I am going to start using a real banneton.

This is still fun.

James

This one sagged in a little before baking, so I think I have hit the limit on how far I can go with the low gluten flour. Still, my slash is getting more artistic.

Next steps -- better flour and I am going to start using a real banneton.

This is still fun.

James

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