Good morning -

This is my first attempt at Pain d'Epi, using the recipe from AB5MD. As with other types of bread, I started the oven at 475 and turned it down to 425 after 10 minutes; I used steam; and I allowed the dough to relax for about 20 minutes before I did the final baguette shaping. I see two issues: lack of definition and blow-outs.

The definition issue is one I think I could improve by sifting a small amount of flour over the top of the baguette prior to cutting; and I'm almost certain I did not cut deeply enough.

The blow-outs I'm not as sure how to fix: I'm thinking that could be the result of overproofing (considering the 20-minute relaxation period before final shaping), or a too-hot oven.

Next time I'll also take a cut at each end and remove the underlying dough to create a nice end point.

Any and all critique welcomed and appreciated :)