Breadmakers...help!!!

[Hangingover]

Any breadmakers please help

I've used a lame, a cutthroat razor, the sharpest knife I own, sharpened to buggery, a serrated knife....running under a tap between slashes... NOTHING works properly....the dough never slashes, it just catches and bunches and I end up knocking loads of air out of it trying to cut it....

What am I doing wrong?? I always see those YouTube videos where people make beautiful patterns with one razor blade...all I want it just a few cuts.

Is it maybe because my dough has a high % of brown flour??

Pinch with scissors

I found it easier when I started proving my dough overnight in the fridge and uncovered

I have this set which DH bought as a gift and found the white handled scalpel like tool to be better for straight cuts and slashes like on baguettes or a tin loaf, much easier for me than the tool where you change the razor blade, is that the lame? The danish dough whisk has been useful too, who knew?

Is it over-proofed when you do it? If there is too much air it might be hard to do without catching. It should still rise significantly in the oven... If it doesn't it was over proofed to start with

I agree with Blue5238, there should still be tension in the dough.