I don't post about my bread, mainly because I don't have a camera and photos really make a post, and while Akiko and Lumos are wonderful exceptions, all those years in Japan have left me hesitant to step foward to talk about my bread.
I made a couple baguettes, due to time, I had to retard them in the refrig overnight after shaping. When I baked them they did not brown as they should, but looked weird. No blisters, but maybe like they were going to, as soon as the browning started so did the bad appearance. What went wrong? I had a pan of hot water in the bottom of the oven. Could they have been too wet from the fridge? suggestions?
I'm having reall problems with homemade baguettes, I am slashing the top but the bread always splits on the side near the bottom and the slashes never open up properly. I have a proper bakers Lame, and I use this technique
But no matter what I do, different oven temp, wetter or drier dough, the slashes on the top never open properly and the split is on the side near the base.
Any advice would be much appreciated.
I have been reading posts on the forum for many months now and trying to gain wisdom on the topic of baguette scoring. I have read almost every post on the subject but can't seem to get it right. Out of about a dozen attempts at baguettes, I have successfully generated a nice ear/grigne one time. Strangely enough, it was on the 3rd attempt. Here is a picture: