Dough transfer killing my ears?
Out of curiousity, I'm wondering what more experienced bakers opinions are on how you transfor the dough from couche to stone and whether or not that has a sever impact on obtaining a grigne on slashed doughs. I, like every other novice baker, am trying to widdle down why sometimes I get ears and sometimes I don't even though I try to use the same technique each time I slash. I will say, the one time I got a great ear, it was a lower hydration baguette that I slashed with a serrated kyocera ceramic tomato knife. They came out insanely good. The other thing I think I may be messing up is the amount of steam. Causing the entire loaf to grow in size as opposed to letting the baguette naturally develop with steam from the moisture within.