Trouble scoring baguettes with David's Gosselin recipe
So I just baked baguettes using David's Phillipe Gosselin tradition recipe here
http://www.thefreshloaf.com/node/23821/baguette-tradition-after-phillip-gosselin [1]
I was very happy with the results, the crumb especially, which was very tasty and chewy, perfect for the jambon-beurre sandwich we made.
Unfortunately I wasn't super happy about how they looked:
In comparison, here are my baguettes using David's San Joaquin recipe.
For some reason, because the baguettes proofed out of the fridge and on a couche, it made it easier for me to score them correctly.
I had a lot more trouble shaping and scoring the baguettes using theĀ Gosselin recipe.
As a new baker I know I lack practice, is there something I could do to help me improve my scoring? Could I put the shaped baguettes in the fridge for 20 min before popping them in the oven?
I prefer the crumb and simplicity of the Gosselin recipe, but thought it the dough from the San Joaquin recipe was easier to handle.
Thanks for your help!