Pardon if I am repeating a discussion mentioned above (this is quite a long topic)....but I am struggling with how to make my slashes when using a preheated dutch oven to bake my loaves.
My low-gluten dough is quite soft and I am worried that if turn it out of its banneton and slash while it is on the parchment paper sling the extra time will permit it to flatten too much to fit into the pan.
Once it is in the pan, the top to be slashed is well below the rim of the extremely hot dutch oven.
Most lames seem made to draw horizontally across the surface of the loaf--and my fingers cringe at the possibility of burning my fingers if I use that style. What solutions do you use with dutch-oven baked loaves?
