Splitting seams on Baguettes
Hi, I am Peter Young in Nottingham UK
I have been making bread for a while, but I am currently struggling with baguette seams splitting.
I think it's because I'm not sealing the seams properly during shaping (and perhaps the ends, but then
I usually just roll the ends to a point). I've heard a bit about 'tension' but I am not sure how to achieve it.
Any suggestions would be welcome.