Why are my baguette's turning out so knobby?
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Hello everyone. I am an amateur baker who in the last month been baking rustic ciabattas and baguettes.
The ciabattas have turned out great but, while the baguettes generally have a good crust and crumb, they always seem to have big, knobby air bubbles on the outside.
I've baked baguettes approximately ten times and each time have slightly altered my process to try to prevent this problem.
I've used both very wet and dry doughs. I shape by folding the dough in half twice like a letter, then once more all the way to the bench.
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