European bread has a low sugar content, so it is mostly hard-shell bread. Moreover, it is often sprayed when baking, so that the time of surface hardening is slightly delayed.

Because it is a hard shell, the crust will lose tension after hardening, but the center of the bread dough is still expanding. So there will be cracks in the crust of European bread. We usually choose to take the initiative to open the knife and guide the release of this tension, so that the shape of the baked bread is closer and the appearance is more complete.

If you don't have surgery, who knows what kind of incision will burst?

So, like a French stick, you can open five knives. European bread, the surface will also open a few holes, so that its cracks pop out very textured, bread is very full.