SJSD Baguettes - 1st Attempt
Having been baking for 2 months and several mediocre baguette attempts, I've finally executed a sub-par baguette with an A+ recipe - SJSD baguettes from dmsnyder.
The recipe is great. A nice blend of WW and all purpose (I didn't have the rye on hand to use but will next time). I recently purchased a baguette pan from a baking store that has three wells with many holes to cook baguettes on. What I found was that the three I baked on the pan did not brown on the bottom but the remaining one baguette that I baked on a sheet was slightly browned on the bottom.
I was impressed with the forty-five degree scores. I would, however, like to have them open up more like dmsynder's did. The crust was great, though. I steamed with a preheated cast iron and boiling water for the first ten minutes.
I believe there is a size issue here. While these are good length, they are fairly skinny and haven't beefed up like dmsynder's have. What can I do to make sure these not only rise but expand out and bulk up? Did I not proof them long enough? I also have splitting at my seam underneath which makes me think it may have under-proved as well.