Originally Posted by FluffyAngel
Did not slash tops, but observed a friend do this recipe and he performed no top slashing.
Did not spritz them - what does this do?
Steam my oven? New to bread baking, lost here.
I was actually at my Dad's using his oven which I think is secretly powered by it's own sun cooks & way too hot , so, accuracy? Not.
The recipe does use 5 T sugar
Slashing helps the bread have room to expand when it goes in the oven (and can look cool too). The yeastie beastis give it up when they hot the heat and have one final breath, that springs the bread.
Spritzing with water helps the top stay moist and pliable during the spring. The dough will get set quick when it goes into a very hot oven.
When I bake I take my spray bottle and turn the nozzle to mist and spritz the bread, then turn it the other way to a wide stream. Bread goes in and I spray the bottom of the oven with water to produce steam.
How much flour did you use for that much sugar? 5 Tablespoons seems like a lot to me.