February 19, 2021 - 4:04pm
Baguette slashes closing up
Hello everyone
i have never had this problem before but for the last few weeks I cannot get my slashes to stay open.
74% hydration, 1.95% salt. I have recently changed to a new brand of salt that is finer than previous but other than that recipe and technique are the same used when slashes used to be fine...
For 10 x 350g baguettes - 1978g flour, 1470g water, 14g instant yeast, 68g salt, 30g roasted malt powder
‘technique;
- Add water, yeast, malt to bowl, let sit for a few minutes
- Add flour
- Mix on slow 4 mins, medium 3 minutes
- Cover and rest 20mins
- Add salt
- Mix on slow 1 min, medium 6 minutes
- Into proving cabinet
- Leave 45 minutes, fold and stretch
- Leave 45 minutes, fold and stretch
- Leave 45 minutes
- Pre-shape
- Rest 15 minutes
- Final shape, place in couche
- Final prove 35 minutes
- Oven preheated to 220 Celsius, pre-steamed (has dedicated water supply with manually operated steam button)
- Place baguettes on tray
- Slash
- Into oven, hold steam button for 15 seconds
- Set timer for 16 minutes
- At 8 minute mark open oven door briefly to release steam
- At 16 minute timer remove from oven and cool
Does anyone have any ideas?
Many thanks in advance
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