Use a flexible plastic scraper to cut 4 to 6 slits in the dough, angled outward from a center “stem.” The idea traditionally is to make it look like a sheath of wheat, but mine are more free-form. The cuts also create more surface area for browned crust. Stretch out the dough to open each slit as you cut it and make each segment of dough about 2 inches / 5 cm wide and thick.