• Reply by mrscindy on February 18, 2012 at 8:11 pm
• 

You are not the only one who has trouble with slashing dough. The generally accepted thought is that you have over-proofed the dough to the point that it deflates when slashed.

KidPizza says, poke your finger into the dough, if it starts refilling, slash it and put it in the oven, right then. If the dough doesn't start refilling you have over-proofed. Stop what your doing. Degas, reshape and begin proofing again.

Hope this helps and know you are not the only one to struggle with this problem.

~Cindy

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• Reply by Mike Nolan on February 18, 2012 at 9:38 pm
• 

It will usually deflate a LITTLE, but there is this annoying picture at SFBI:

http://sfbi.com/weekend_workshops.html

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• Reply by GinaG on February 18, 2012 at 11:38 pm
• 

If proofing has been ruled out and you still have issues with slashing it's either because you haven't enough surface tension, which can be easily remedied with forming, or your knife or your blade was angled too much. Here's a demo on slashing high hydration dough which can be notorious:

http://www.northwestsourdough.com/techniques/videos

And here:

http://www.youtube.com/watch?v=rb0lljsKk80&feature=related

And for more fun:
http://www.youtube.com/watch?v=aFcPHQmNuik&feature=related

Good luck, hope this helps!

GinaG.

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