anis baguettes - most beautiful bread but stuffed up scoring-
hi all i made anis's baguetttes today. i found it to be the best ever baguette recipe. the dough was beautiful and the baked bread was delicious. my only problem was with the scoring. it dragged. i may not be using the right tools. but still, even though it deflated i still got beautiful holes in my crumb, albeit, not like anis's!
i made up the dough as directed on previous posts by jane and david. slap and fold till comes together but still rough, then the three stretch and folds (which i did in the wide shallow bowl i used to mix the dough), during first hour. this is where the dough came together beautifully (very satiny). i just forgot to autolyse after mixing.shaping was simple, easy and fun. i shaped the same way he demonstrated in the youtube video.
this recipe is definately worth repeating over and over. i'd also like to try it as a boule or batard. has anyone tried this?
my scoring is still not working out for me. does anyone have any tips? i bought a packe of razor blades but maybe they are not sharp enough? i also have a bread knife and tomato knife. the bread knife works alrigh if i flour the loaf first (this is what i noticed).
thanks. would love to hear about everyone else's experience with this recipe.