> I love your pictures on your Picassa albums. Keep it up.
> Lovely to look at. How about showing how to do the nice cuts on
> the crust. I have trouble with that.

I cut all my breads with a tomato knife (victorinox the best) when you
cut you have to be very quick so the blade doesnt drag, also cut at an
angle, think of the blade being parallel to the bread, and I always
cut straight, never try to do twists or weird stuff, keep it simple,
if you make 3 cuts, make the exact same 3 cuts, that would look the
best. Also I realized most people don't cut lengthwise, if you cut a
french stick for example, you have to make long cuts in the length of
the loaf. not many small cuts right angled.

I'll take some pictures tonight of loaf after cut and after bake