Whenever I make baguettes, they don't brown at all, no matter how long I leave them in. They burn before browning. I was wondering why's that? My oven is at the right temp and every type of bread I make browns properly in the oven, EXCEPT baguettes (lean dough).
Another minor problem: my baguettes are almost always slightly flat. I'd like them to be more round.
I tried both Ciril Hitz's recipe and Akiko's recipe here on TFL.