Scoring Issues in NW Florida
For the past two weeks or so, I have been working a lot with highly hydrated doughs for baguettes, ciabattas,etc. I am using slow fermentation in the frige and getting a good rise after 24-48 hrs in the frige then 2-4 hrs at room temp.
My problem is I am trying to achieve big ears and distinctive grins on my crusts while baking.
I am using a stone in my electric oven which I preheat to 550 degrees before I put in my doughs.
I have a large steam pan that is cast iron(15") on a rack above the stone. I add hot water to the pan then spray the walls of the oven at 30 second intervals three time then reduce the heat and bake untill finished.
My bread is getting good color but how can I develop large ears on my crust with distinctive seams. Thats what I am looking for but not getting while baking.
Can anybody help me or point me the right direction?
TIA for any help in Florida,