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 !!!
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Of par baking when the fully cooked ones freeze and and reheat like they just came out of the oven. My first thought was inadequate steam but they may have been removed from the oven at the wrong time for the bloom to burst. The other guesses are that they were rolled too much when they were shaped or the scores weren’t deep enough.
Don
I can't tell if the picture shows the parbaked or finish baked loaves. These loaves show so much expansion that I'd suggest proofing them longer to reduce the forces forcing the loaves to expand. you could try shallower scores, too.
Non-uniformity along the length may indicate something uneven about the shaping technique. Still, you've got very well expanded baguettes, and that's a great basis for perfecting them.
TomP