Beginning Baker here
Hi everyone, Im Ricky. I started baking recently after discovering my fascination for it. Im in culinary school and have been doing fine dining for about a year and a half now but the whole baking thing is new and scary for me haha. I got my sourdough starter going about 2 weeks ago and Its nice and strong. I made my first loaves today and I have a few questions.
I made a baguette and a boule. My baguette blew out on the bottom while baking. I scored it but I think the problem was my forming technique. The baguette had creases on the bottom from where I formed it. I didn't want to work it too much and let the gas escape. should I not worry too much about the air escaping and roll away? or did my creases not seal because the dough is not hydrated enough? I just cut a piece off and it is absolutely delicious nonetheless.
Im kicking myself right now because towards the end of cooking the boule I realized that I forgot to reduce my heat from 500 to 450 :/
Its beautiful but the internal temp only hit like 195 when I pulled it and it's really dark.
I would really appreciate any suggestions because at the moment Im kind of leading myself blindly lol.