Slashing and crumbs (and mouse holes) part 2


Here's a follow-up to my series of slashing/proving experiments (

Batch 1 - banneton proved. Slight break out on the diagonal slashed loaf. Definite difference made by the single legth-wise slash.

Crumb looks good - no mouse holes!


Batch 2 - couche proved.


2 with single length-wise slashes and 2 with triple diagonal slashes. Again, there's a difference between the sizes. And again, there's a breakout with the diagonal slash. Also, crackes at the tips of those loaves as well. It seems the dough can't contain itself when slashed this way. These loaves were proved for at least 8 hours.


ARG! Mouse hole! This is the crumb of the loaf seconf from right in the above photo.

UPDATE: tried the more diagonal slashes...



Midnite Baker's picture
Midnite Baker 2010 October 28


Hi,  Saw a Video by Ciril Hitz on slashing.  He stated to draw a line down the center
of the loaf, then make 3 slashes from right to left or reverse. The angle should be like
the keyboard slash //////, with the center of the slash crossing the center line.  The
first starts at the top of the loaf, then each slash thereafter, starts at the 2/3 point
of the last slash.  See video....


Hope you will try his slashing method. I find it keeps the expansion even, it doesn't

split or bulge or mousehole the bread.  Have Fun!! 





andrewd 2010 October 31

Midnite Baker, thanks for the link.

I posted an update above. The slashes were more diagonal and kept the loaves contained this time. The dough was also proved for a good 12 hours in the fridge, then a few hours at RT then 2 hours shaped in the couche.

All in all, the result was better in terms of mouseholes and keeping the dough contained. Next time I think I'll try slashes that are even more angled.


Adam T's picture
Adam T 2010 November 3

 I was going to suggest elongating the slashes as well. Makes for a much more even rise. 

As for the mouse holes on the bottom, we get that at work sometimes with our Spelt bread. Usually at the top though. I assume it is due to under baking. 

Dorean 2010 November 6

I really enjoyed watching that video! I learned a lot about shaping the dough, as well as slashing. It did create a problem, though. Now I want one of those cool table/surface thingies they used to put the bread in the oven! That would certainly simplify things!

Dorean 2010 November 7

Thanks for the link. It looks like a great idea. I guess the only way to know for sure is to try one, so I'll definetly be adding this to my Christmas list!

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