exploding loaves!
uh oh! this happened again! As usual, my timing for baking was way off. I tried to fit breadmaking into a very busy day. Same batch as usual, 123 sourdough with 1/3 of the flour being whole wheat. I took the dough from the fridge and divided it into 3 batards. Let rest 20 minutes and shaped into 3 baguettes. scored with slashes. The "porcupine" loaf was cut by my 5-y-o daughter. and that one split up the side; whoops. I don't think I sealed them well enough, and the porcupine cuts aren't deep enough. The other 2 are all my fault. Not sure what happened; lots of oven spring. Is this due to underproofing? (note, I am quite pleased with the two loaves, they turned out great!)
the diagonal slashed loaf came out great. The long lengthwise one less so; I've seen examples of that on this site, but haven't tried it. And the porcupine loaf exploded. crumb shot when it cools if I can wait that long......