audieg's blog

Can someone please help and explain where I might be going wrong :-

I am just parbaking the baguettes (I freeze them individually when they are cold, wrapped in cling wrap)

My dough has proofed enough (ambient temp 20°C for 1.5hours)

I have steam injected at the initial stages

Temperature of oven is 230°C,

Baking on stone. (Stone temp is 235°C)

I’m scoring at 45° and at approx 1cm deep, overlapping by a third.

I don’t know why I get these ballooning !!!

Help guys…

I am failing to to finish baking, my par-baked baguettes. I can’t seem to get the crumb  on the inside to be dry. It’s usually wet and squishy. It’s like it’s not yet been cooked enough but when I par-bake the baguettes, I get the internal temperature to be around 98 to 99°C, so it is already cooked. I don’t understand what I’m doing wrong. Please anyone out there help me. 
I cannot seem to understand where I’m going wrong.