How much steam is to much?
I was reading a discussion on jagged slashing and why that it occurs. Most of you responded with the solution being to much steam. I am finding that my baguettes have flat openings and my sourdough tears as well, making the openings look jagged. So, how many seconds of steam is best? I generally steam for about 10 to 12 seconds in this particular oven that i am using. I guess the answer is to cut down the time and see what happens. If anyone has any suggestions let me know.