Troubles with baguettes
i´m trying to find a way, how to make nice, airy baguettes. Without success. Actually there is probably most troubles are somewhere between shaping and baking. I'm using white, high gluten 75% hydrated dough, mostly pre-fermented at fridge, once i´ve tryed Reinhart´s poolish baguettes. I have fully developement gluten. That stick, what i'm able to produce are not bad, but it have crumb like a normal buns, or white bread. They are not nice, fluffy baguettes. And crust are not perfect to.
How i can do it at home?
First problem i have with proofing gadgets. I´ve try normal cotton cloth with flour - like for proofing bread in a basket. But the dough is sticking to fabric and when i´wanted to get into an oven, i've lost most of proofed volume. I've tried make some homemade metal proofing pan, from aluminium folie and some wires. Nice for proofing, but unusable for baking - aluminium reflect heat for tom of baguettes and bottom is still raw. But moving it from that stuff to oven is better, than from cotton cloth.
So - question one - how to improve proofing and moving baguettes to oven without buying special equipments?
And second weak point is baking. The hydrated dough is not growing a lot at my oven. My scoring lines are almost not rising. After baking it´s just little bit wider, but definitely not like at most baguettes. I have large pan with water in oven from beginning of heating, i´m using water mist for dough after scoring and got some water mist to oven during baking. Temperature for baking is about 250 celsius and time about 20 minutes.
Qestion two - do i use proper temperature and steaming process?
thanks for your ideas