March 4, 2011 - 7:22pm
Scoring baguette
Hi there,
I have been baking baguettes for a few time, but none of the scoring come out as as open as I want them to be.
I have done some reading, I'm wondering if because my cut is not deep enough or the baguettes were not proofed enough.
If you have any suggestions or ideas I'd appreciated your help.
TIA