Foodie Quote, Especially for Brenda
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Oh, those cracks can very much be intended, and they are part of the beauty of breads.
This is the bread lame (lah-may) I use to score the dough right before it goes into the oven. The steam will need a way to get out, and it will either make its own way, creating splits that are not where they should be, or you can give it places to escape by putting cuts in the dough with a good lame.
Yes, it adds to the appeal of the bread with brown crusty edges around the lame cuts. It makes loaves fit in the toaster better. It gives the classic cuts that French bread needs.
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