Baguettes splitting in wrong place
I'm having reall problems with homemade baguettes, I am slashing the top but the bread always splits on the side near the bottom and the slashes never open up properly. I have a proper bakers Lame, and I use this technique
But no matter what I do, different oven temp, wetter or drier dough, the slashes on the top never open properly and the split is on the side near the base.
Any advice would be much appreciated.