Help!! My baguettes keep bursting at the seems. It's as if there's a giant bubble of gas within the loaf... but there isn't. The crumb is open and airy; very artisan. (There are no instructions for attaching a pdf... if you know of any, please share with me, I'm new to forums... fora? I have several pics.)
I've been baking baguettes for about five years... 3 to 6 days a week. The only ongoing problem is this outrageous bursting out... oven spring on steroids. I've allowed the dough to ferment for every time period on the clock, from Baby Bear to Papa Bear and it's never 'just right'.
I wrestle with shaping somewhat and have tried nineteen different methods... but my baguettes still burst!
I'm happy to share my recipe/formula/method if I get a request. It's pretty wet but the flavor is unreal.
thanks in advance for your assistance,