Monday, 14 March 2011

Scoring baguette challenge

Scoring baguette is not as easy as one might think.
I decided to ask the experts in The fresh loaf forum and post my question there.
Using my of the tips from the comments:
1. higher temperature, i set the oven to 220 in fan bake
2. score slightly deeper

I wanted to underprove the baguette a little but this time I was districted and I think the baguette actually was overproved.

Anyway here is the result. The scorings are still not as wide open as I wanted! Well I have wait for the next weekend to try it again.

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