how can I control how much my baguette open (the lip)
Hi there :)
I have been trying to control how much lip would form when I bake my baguette but without any success. it start nice as you see in the baking picture. and then boom the baguette get ripped and open very wide like the 2nd picture lol. it is not bad but I wish if I can minimize it and get more surface area of the golden crust.
Any ideas that might help ?
I start my baking at 500 F with steam then 5 minutes later i lower it to 450 F.