Good News/Bad News on Baguette
Following up on recent post, I made another batch of poolish baguettes, as well as sourdough batards with a Jeffrey Hamelman stiff levain converted to a liquid levain. The internal structure of the baguettes was amazing, and they tasted great. I brought some to a French woman who loved them, but remarked that the bread was not as white as she expected. I explained why this was a good thing (autolyse, reduced mix/bleaching).
But here's the question. Although I have never been great at scoring, it seems like the scoring on my revised baguettes is worse than with the non-autolyse/more mixing approach. You can only see a hint of it. You will notice that the scoring on the batard is good (at least I think so), and I used the same motion. The baguette dough has higher hydration and is noticeably more pillow-like (reminding me of ciabatta). So do I need to compensate somehow, or do I just suck?