What am I doing wrong?
firstly I just want to say that I absolutely love this site and infact it was actually the breads on this site that made me want to try baking bread myself :)
And now I really really need your help because I don't have a clue what am I doing wrong...
I'm using the recipe and instructions from Peter Reinhart (The bread baker's apprentice) a recipe for french baguette and it was looking great, well shaped and scored but when I put them in the oven all of my scoring has disappeared, they puffed really well and the crust was looking very smooth and not as rustic and artisan as I was hoping. So what have I done wrong? Was the dough under proofed or was the oven not hot enough or something else entirely? I bake them as Peter described, first at 500F and after steaming them reduce heat at 450F. The taste was great and the crust was crunchy but not like the picture below from one of your's forums...
these are my baguette and one batard
I was reaching to something like this :)
I would be really thankful for any suggestions and help.