scoring and spreading query
hi im new to this site but not new to baking bread. what i want to know is, how are you all getting that lovely spreading on your boules and baguettes? i had a look at the scoring tutuorial and it answered all my questions but when i put it into practice the scorings on my baguettes made them look more like sausage rolls. i would really love a little feedback as my main goal these days is to achieve that lovely spreading on the crust (not sure if its referred to as an 'ear' or 'bloom' thanks heaps for any help or tips. by the way im not sure this makes a difference but lately ive been baking with a very moist no knead dough from 'artisan bread in five mins a day'. the bread tastes wonderful but im just working on making it look more professional.