Today’s Champlain bread. I’ve been having issues with slashing so spent some time yesterday watching videos.
I think one thing I didn’t do well enough was rolling it enough to get enough surface tension. The other thing I did differently was when I started to preheat the oven and skillet, I popped the dough into the fridge. Slashing went better, still needs work but I got a deeper slash and more oven spring. And almost got a couple ears! View attachment 2501607