Improved Burst (aka Spring, Ears etc)
Hi and thanks to some of the members for advice on oven spring. Finally got some better improved presentability with my baguettes - specifically with some of the defined ears and burst along scores.
I added some snaps - the bottom baguette in this picture is the one that seemed to finally start doing what I wanted. The two above were shaped and scored slightly differently from the lower one. The one at the bottom was scored much more shallow and this time as low and angle as possible. In addition, a little mist was applied before scoring. Notice also the crust is much nicer as the above two are a little dry and dead. I've been trying to improve presentation mainly because I'm one of these guys who cares more about the flavor and structure of the crumb. This is one of the more satisfying bakes. Tks !