I have only been baking for a few weeks, but thanks to personal guidance, good books, and this site, I am getting some great results all things considered. My family is happy. One odd thing: though I score deeply with a razor blade, I get no grigne or edges. The scores just pop open widely and crust over like the rest of the crust. You can see them, but they are basically flat. I am using a very wet 4-ingredient french-style dough made with poolish and scrap dough plus a little SAF yeast. Good crust, good crumb, some nice air pockets, good flavor, but a smooth surface. I have bene misting the bread before baking, as well as misting the oven and pouring boiling water into a pan just before baking. Oven is convection at 500, turned down to 425 after 10 minutes. Today I did not mist the dough, just the oven. Same result. I suspect the wetness of the dough is causing the scores to simply collapse.
If I go with a drier dough, do I lose the great crumb and "big air?"
Many thanks, folks!