Making that French Loaf
I've spent the last couple weeks working on a french style loaf. I think my recipe and technique are getting better, so I figured I'd post my efforts for others to review.
Steps available: http://wchernoff.wordpress.com/2010/07/07/feel-that-oven-spring/ 
1. I've used this recipe with 17 oz of flour and 11 oz of water (a change from 62% to 65% water) which seemed to make a lighter/holier loaf (sorry but not pics). Has anyone noticed this effect? Also this change results in a softer dough, so I had to be quick about slashing the tops.
2. How can one prevent the razor from sticking to the dough when slashed?
3. My oven doesn't conduct heat correctly when adding water for steam. How does a spray bottle compare to a cup of water for producing steam?