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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 !!!

And so it begins. Two SD crusts and time. I have a tried and true formula will post after the helpers are in bed! 

Today's bake:   Brotgewürz Rye-Wheat Bread

Source:   CalBeachBaker

Notes: 

•  None

Substitutions: 

This loaf is a continuation of a previous post about making a pan loaf that skips the middle part by doing a brief bulk ferment and long proof in the pan. The shaping is the last coil fold dropped in the pan. 

I'm in awe of this baker's creativity and skills—she can make amazing cakes with hardly any tools. Inspired by her makeshift cake turntable, I made one too！

She’s 7 he’s 5! They love to bake and eat! Great kids .

Hi there,

I noticed in the Google Analytics dashboard that this website has been mentioned Country Life Natural Foods quite a bit.

So curiously, I decided to poke around.

This seems like a really great place! There aren't too many online community forums that exist anymore.

Anyway, I just wanted to stop by and say thank you.

Maybe I might post some special discounts or sales in the future!

Till next time 👋

I had been informed that a crusty, French-style bread was required for today's brunch with my cousins.  So, like any good husband possessed of a healthy measure of spousal love and self-preservation,  I set to work.

forgot to resize! Sorry. 

I reworked the measurements to get a higher PFF.