Loaf slashing problems
I make a baguette with a Poolish (100 % hydration ) which is about 25 % of the total dough. The mixed dough is 68 % hydration. The last, I hope, problem is that when I go to slash the loaves the wet risen loaf "grabs the razor" and I end up with lots and lots of "drag marks" on the loaf. Additionally the fresh slashes close up immediately. After the slashes I mist the loaves and bake. I get a nice "oven spring" and a good thin crust BUT, alas, the slashes look more like healed scars than the wide "gringe" that I want.
I have tried drying out the loaves to get a thin skin for 6 minute and various other times as well. I have worked on my surface tension and I think that there is no problem there. I´ve tried oiling the razor, wet the razor with water. No help. Since I get a great "oven spring" I don´t think over-proofing is the problem. I´m out of ideas. Can anyone shed any light on how I might cure this problem ? P.S. I know that some dragging to be expected (see Hamelmans videos) but mine are WAY WAY out of order. Please help !