AboutElyse Grau Expertise I can answer any questions about baking. The only thing I'm not too good at is baking pies, nor do I know much about high altitude baking.
Experience I have been baking for over 30 years. One of my hobbies is creating recipes, most of those for baked goods. I made my own wedding cake. Currently I prefer to bake healthier things. I use a lot of whole wheat and other whole grain flours, and prefer to use less sugar or sugar substitutes in my baking. I do a lot with fruit.
Question Elyse
What are the probable causes of my not being able to get a good "ear" on my masonry baked bread. The slash opens slightly but the loaves have a "blind" or smooth slash when fully baked.
Butch
Answer You may not be slashing deep enough, or you are doing it too early. It sounds like the bread is simply rising to fill the slash. Try inserting the blade on a bit of an angle, so it cuts under the surface of the loaf. Do it right before putting in the oven.
