Need some pointers
I have succeeded in baking some nice Ciabatta type loaves following "Jason's recipe" given elsewhere in the forum. But I have been unable to score the loaves, and I feel this has not allowed them to expand fully. One poster advised to transfer the "wobbly puffy" loaves to prepare for baking, and that is just what mine are - very wobbly and very puffy. When I go to score them (have tried sharp knife; razor blade etc.)the dough grabs onto the blade - even if I oil it first, and drags along the top of the loaf until I sort of pinch it off. Do I need more flour less water? The bread is coming out great with large holes throughout, but no way can I score it. Eventually I'll try to get the proper "lame" tool, but that doesn't seem to be the problem; it's the nature of the bread I think. Thanks for any advice.