Good Ears on Batard But Boules not blooming
Hey all! So first I will preface everything with this: I know that I have sufficient gluten development, good fermentation activity, and am handling the dough carefully enough to not degass. With that said, for some reason whenever I'm scoring my boules they never seem to bloom like my batards do. I have recently been baking one batard and one boule and the batard always has a beautiful nice ear and bloom, but the scores in my boules just seem to be overpowered by the rise of the boule and look more like tracings rather than nice big seperated scores. Could it be scoring depth? How can I make my boules have nice beautiful blooms like my batards do?