I can't take it any more!!! Boules will not behave!
I apologize for posting yet another question about blowouts, but I desperately need help.
This is pain au levain, 60% hydration, that's made in a 45 qt food processor. The dough is mixed for 45 seconds and ferments at room temp (about 78F) for 3 hours before diving, etc. These boules are scaled at 600g and proofed for 1.5hrs-2hrs before baking - 470F for about 40 minutes. I am using a gas deck oven with steam injection. I pre-steam for one second and steam for one more second after loading. The water pressure is double what the manufactur recommends which is why I'm not steaming too much.
I'm slashing about 1/4'' deep with a curved lame, held at 90 degrees.
I'm guessing I need to proof even longer, but wondered if I have too much surface tension which, along with underproofing, could lead to a blowout and/or an irregular shape. Is there a better way to slash this size boule?
I greatly, greatly appreciate any advice.