That Pesky Baguette Seam
Good morning all! This is my first post and I'm going to be asking for help.
I am a baguette fiend. They are just a favorite of mine. (in my kitchen of course, I dislike store-bought) And they have been comming out great! Crusty and Crackly. I've recently added sourdough to the mix and they have become even tastier. Living in Alaska in January they take a lot longer to rise but it's totally worth it. The shaping has been great too. I haven't had that spring back problem. My problem comes after baking. I turn the loaf over and the seam has popped causing a huge crevasse in the bread. Sure it still tastes amazing and sure, they still look pretty good on top. But if I didn't let little details bug me I probably woudln't be baking at home. Any suggestions? I've closed the seam with the flat of my hand, and then gone over it again pinching it together. Am I over pinching?
Thanks! Love the site.