My ears are "broken"
I am facing a problem over and over, perhaps someone here could shed some light before I give up! :-)
As you can see from above, the cuts on my batard are tearing down until my 2 slashes join together. It always happen to the end of the cut. The bread is a simple lean dough at about 67% hydration (I am trying to fix this problem before going for longer formulas or flavor enhancements).
Has anyone passed through a similar situation? Is it a question of underproofing or weak/poor gluten development? I´ve noticed great improvement on the dough after I started using Bertinet´s kneading method. I also stretch&fold a couple of times during a one hour period. Final proofing is taking about 90min. And I am scoring at a shallow angle, about 1/4 inch deep. The blade does not drag the dough, cuts are smooth but somehow the end of it seems to be a weak point that tears down during oven spring. I can take pictures during the process next time, but I´d appreciate any advice, will try it right away on my next attempt.
Cheers from Brazil,