Instructions: ) Im having trouble with slashing a fully proofed loaf that is ready to ) bake. If I do nothing, the ovenspring produces a big split along one of ) the edges of the rounded top. It rises from the split, producing a big ) lump, and there goes my symmetrical loaf of bread. I dont have a lamb (is ) that how you spell it?) and I have tried slashing the proofed dough with a ) serrated bread knife about 1/2" deep before baking, but then I get a big ) flat split in the center of the loaf, and often as not, one of the edges ) still splits. This happens to me on wheat bread, white bread, just about ) everything I bake.

This indicates that the bread has not "fully proofed", i.e., not risen to the extent of the leaven youve used, when you put it in the hot oven to bake. You always get some "oven spring" during the first 5 (more or less) minutes after putting a loaf into a hot oven. If it still has significant rising to do the interior of the loaf will be still expanding after the crust has begun to harden. If the leaven is powerful enough it will overcome the hardened crust and tear or split it.

This used to happen to me a lot, I think Ive learned to actually form my loaves a little smaller and have had a lot less trouble with this over the last year or so.

You must judge: Are you making the loaves so big that they cant rise fully without overflowing your baking pan? or are you just not letting them rise long enough? Its the same thing, really, but the cure depends on whether there is ROOM in the pan to rise more or not. Either let them rise longer before baking, or make them smaller so you CAN let them rise longer before baking.

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