As promised, a couple of photos from last week’s bake.
1. Two shelves from my Blueseal oven. Same as in my previous post – the open slashes were on the lower shelf:
What it does show is my crap technique; I obviously drag the blade downwards towards me making the slash deeper at the near end. I use a serrated bread knife for this type of slash.
2. From my domestic oven. This will really confuse you because with this oven I swap the loaves between shelves after about 20 minutes.
The two at the back started on the lower shelf and were later moved to the top. This oven gets a very light spray at the start of baking.
Draw your own conclusions.