not much oven-spring
I made baguette like the recipe of
As you can see the bread didn't have much of a final oven spring ( is this the right description??)
I used half a cup of water when I put the bread into the oven to make steam, is this possibly too much with a loss of temperature as a result?
Was the bread over-proofed??
I hope somebody has a tip for me, thanks!
Ronald ( holland )