Many years go, when I started my sourdough journey, an experienced bread baker advised me to always “slash with panache”.
The problem is…I’m bollocks with sharp things. (Also with glue, but that’s a story for another day).
Over the years I’ve tried everything from going commando and holding the razor blade between my fingers, to using a variety of different lames (blade holders). At the moment, I’m alternating between a gorgeous Monkey Wire holder that darling Emilie sent me for Christmas (if you’re in Australia, you’ll be able to buy these from Maree at Simply Sourdough when they’re back in stock)…
…and a French style lame with a handle…
My clever friends produce stunning designs on their loaves with these simple tools. Beautiful, leafy, swirly patterns that all seem to hold their shape and bloom in exactly the right way. I bow deeply to their expertise and artistry.
My attempts, however, look like volcanic eruptions.
So a couple of years ago, tired of stinging fingers from fine razor cuts, I gave up. These days, I usually make just one deep slash – with panache, of course – on each loaf. Often it’s straight down the middle, which is quick, simple, and allows the dough to rise well…
Recently though, I’ve gone back to making a curved side slash down one side at a flat angle, cutting under the dough rather than straight through it. If I get it right, I end up with a wave you could surf on…
I know this is fanciful, but my latest batch of rye loaves reminded me of the Sydney Opera House…
Do you bake bread? How do you slash your dough? Do you use a razor blade or a serrated knife?
Bread baking is such an interesting pursuit. We all end up with delicious loaves, using almost the same ingredients, but along the way, we discover the techniques and timing which seem to work just for us. I guess that’s why everyone’s loaves are so unique. It’s a wondrous thing! ♥
Fig Jam and Lime Cordial 
The hub has been baking up a storm. He has two loaves going right now. I slash with a super sharp Japanese chef’s knife. Sometimes I make rows of “v”s with scissors if I’m feeling fancy.
I bought a traditional barber’s shaver and replace the Feather brand stainless blades regularly but I am about to buy a Lame that when inserted with the blade curves the blade – I am not so keen on the round Monkey ones as they only allow half of the blade to be exposed. But if you are having good results then I am sure it is good.
The Monkey is really popular with my baking friends but I’m always a bit careful getting the blade in and out as I’m a klutz. It’s really good for fine, controlled sculptural cuts. I tried the curved blade lames but haven’t had much luck with them, but that is what professional bakers use I believe. I use the straight lame in the photo above the most – it has a guard and I don’t need to touch the blade more than necessary.
I use a single edge razor and like to go MAD with designs. Like on Bread Journey instagram…FUN. It’s all good…BREAD!
Must say I just do serrated knife slash straight down top like your first photo! Tried a couple of others but I prefer the shape this gives. Easy too. I love looking at others amazing artwork creations, but for me simple and quick is what I want.
Well, I’m equally in awe of your determination. I gave in ages ago and just use scissors or occasionally if I want flat rolls for sangers I dock (prick with a skewer.) BORING! Glue ditto – I try to remember to have a wet towel handy…..
What a great share, I am getting tired to use my scissors. Thank you for sharing as always, Celia. Your Priscilla , is still giving me great sourdough loafes, thank you ever for mailing it to me a few years ago.
I’m dreadful at slashing. One slightly dodgy cut down the middle is the best I can manage.
I always remember you saying to slash with panache, and although I only do one down the middle, in my head every single time, I repeat your words 😁
These look great. I’ve tried lots of tools too. Despite buying a lame, I never had much luck with razor blades. Visiting my son, in the absence of any other sharp alternative, I tried his cut throat razor blade, and had reasonable success with that, so bought one of my own. It’s good as long as it is kept sharp. More recently my DH has become a knife sharpener extraordinare, so any knife he has recently sharpened works great. I am happy if I get a leaf like you have here. After watching expert bakers IG videos, I’m trying to slash with more panache 😂🤪
It is indeed a wonderous thing, I remember back a couple of years ago I made my first loaf, you overnight sourdough, using your tutorial with pics. It was wonderful to have my first ever sourdough loaf such a success and such a wonderful side slash done with a razor blade held between my fingers, my husband walked into the kitchen and had a conniption. “you will cut yourself!!! Dont do that again” LOL Of course, I still do, but make sure he is a decent distant from the kitchen so I wont get caught again. I have used a lame that I bought from ebay, a serrated knife, and the one sided blades. I still find the double sided so much better, I think it is because it is thin, and can bend slightly.
Thank you Celia, I visit your site on a regular basis, and enjoy your recipes very much. Keep on keeping on, and stay safe. Regards Rosemary
There’s nothing wrong with fancy! They look like the Sydney Opera House to me too, but a lot tastier.
I have experimented in a variety of ways just like everyone else and I am not keen on razor blades which you can insert into lames. I find I go back to the serrated blade. I have this non stick surface knife made by Kuhn Rikon it was not at all expensive but I come back to it again and again. I do tend to do the one long slash However it you do a circular loaf and upturn it so the pattern is on the bottom(counter intuitive I know) you get beautiful organic cracks in the bread as it springs in the oven
Interesting bread talk as always Celia. Lovely loaves too! I used a razor blade held between my fingers because I feel like this gives me the most control…although it is slightly dangerous. Over the years I have tried the curved blade lames, small sharp knives and serrated knives but I always come back to those cheap razor blades that I buy on Ebay. I think years ago you actually sent me some! x
The slashes are hard! I think also Priscilla and her descendants are super bouncy and prone to more oven expansion than some starters, so the delicate leaf stuff is tricky! I love those undercut wave loafs!
They do look like the Sydney opera house!
I know it sounds a bit weird but in a pinch I have also used kitchen scissors to make a slash in my dough. It’s probably not the best option for making a fancy loaf but it does work and it’s safe!
Hi Celia, I’m a newby sourdough baker (just took my second loaf out of the oven) and have found the information in your blog invaluable, thank you! I’m trying to sort out the management of my starter without wasting too much. You say to take out some of your starter, feed it up and then use it for the bake, and also feed the remaining starter and return it to fridge. Do you use all the starter that has been taken out and fed? Or just the weight that the recipe calls for and then discard the rest?
I usually use up the starter I take out and feed up on the bench. If you have leftover, you can make pancakes or my cheats sourdough focaccia (use the search box at top right to find more info).
I’m on the hunt for the perfect slasher for my sourdough rye. At the moment I am using a serrated knife which is ok, but I love the look of your bread Celia. I am happy with my bread, rising, density, flavour etc but I would love ti to look like yours, the crust looks amazing. Not sure how to get that. Will try slashing under the top layer for a bit of fun. Thanks for sharing, Pauline
This bread looks delicious. I have recently started a food and lifestyle blog (https://adultingwithhanna.wordpress.com) and would love to give this ago. Do you have any tips to share for someone who has never made sourdough?
There is a lot of information on our bread page – the tab is at the top of the home page. Other tip – buy Artisan Sourdough Made Simple by my friend Emilie Raffa! :)
Hi Celia,
Thanks for the tip, do you know where I can buy that flour? I am planning my posts and am looking forward to making sourdough!
You’ll have to investigate your local suppliers. Often supermarkets have white bread flour. I strongly suggest you buy and read Em’s book first, or have a look at her website http://www.theclevercarrot.com, as she shows you how to make a starter from scratch (I don’t).
I started baking sourdough in March 2020 (like a LOT of people!). I’ve used your overnight recipe almost exclusively. (I tried a King Arthur recipe once, and it didn’t rise at the end. Ugh) I use the slash that is pictured on the recipe page, and it always looks great! My husband bought me a curved lame for my birthday, but to be honest, I prefer a sharp knife. The curved lame does give me a great ear (I call it a snear), which I don’t really like. The part up in the air is too hard for my taste.
Hi Celia, I have to tell you that I was so excited when come across your blog, I nearly jumped out of the window with great joy!
I am a beginner for making sourdough bread and failed 12 times by following other homemade sourdough methods (USA & UK) on Youtube but didn’t want to give up trying. I searched the internet everyday tried to find more information and come across to your blog yesterday and loved it very much and you are in Australia!!! Yes, Woo Hoo!!
It is amazing for what you have done, so many recipes and the details of how to make them- I love it. The most recipes I found on the internet were using King Arthur’s flour which I can’t buy in Australia. And I don’t know how to get the protein content right to be as the same as the King Arthur’s flour which they used on Youtube.
My last attempt, came out very well (good looking) and with lots of air pockets in the bread but somehow the bread was a bit gooey/gummy inside.
I used 255g strong flour (13% protein) plus 70g plain wholemeal flour and 70% of water which is 227.5g, active sourdough starter 65g and 7g salt. I followed all the steps for proofing, it took 7 hours from adding the starter until it goes into the fridge for over night proofing. My indoor temperature is 26 C degrees, quite warm.
The next morning I preheated my oven for 30 mints at 250 C degree (max with my oven) with fan on (there is no choice for me to turn the fan off). The cooker I used was Lodge’s Cast Iron 3.2 Quart Combo Cooker which should have the same effect of Dutch oven. Baked for 20mints then removed the lid. The dough sprang up beautifully, then I turned down the temperature to 230c for another 25mints until the the nice colour appeared. The bread had a thin crust on top but thick crust down the bottom (very hard to cut through but nice to chew). I though I over baked it but the gooey bit (inside of the bread) stuck on the blade when cut through, is it under baked?
Is your sourdough bread turns out like the one from Woolworths which is fluffy inside?
Are you able to give me some of your opinions for what I did wrong ? The gooey/gummy bread doesn’t taste nice as the ones I bough from the supermarkets (Woolworths or Coles) and my poor husband has to eat it. I feel like to give up trying sourdough bread, I ready don’t know what I did wrong , please help!
I’m not able to tell you why your bread isn’t working as you want it to, but here is my step by step tutorial – please note that it’s just my method, not that which is used by most people, but you might find it helpful. I’m afraid I don’t have a very technical approach at all (temperature, length of prove etc), I’ve been baking the same loaves for years now, mostly by feel.
https://figjamandlimecordial.com/2018/01/19/sourdough-cooking-class-2018-step-by-step-instructions/
One question – are you sure you actually want to make sourdough? I don’t know if the sourdough from supermarkets is true sourdough or one made using yeast with acid added for flavour, but most sourdoughs aren’t fluffy inside unless you’re deliberately adding milk, making brioche etc. If you make your own sourdough successfully, it’s more likely to be like the artisan loaves you buy for $8 – $12 each. Also, sourdough is often a bit gummy if you cut it when it hasn’t completely cooled, don’t know if that helps. Good luck! For more info, I highly recommend the book and website of my friend Emilie at https://www.theclevercarrot.com/, I use a lot of her formulas these days…
https://figjamandlimecordial.com/2017/10/27/artisan-sourdough-made-simple-by-emilie-raffa/