Baguettes still not turning out right...
I've been using this recipe: https://akitchenblog.wordpress.com/2013/02/09/from-flour-to-baguette/
which is based off of Anis Bouabsa's recipe. I follow it to a T! The flavor is great, as well as the crumb, yet once they get into the oven a few things happen: there is no oven spring. no matter how high I turn the oven, and no matter how much steam I try to make in the oven it doesn't seem to hold it in. I am buying a baking stone to see if this helps.
another issue: It seems that no matter how tightly I roll them, they always seem to bake very unevenly or they have some sort of "fat spot" on them and a part of them turns out HUGE. they're not uniform at all. I have no idea why this is - as I've had a good amount of experience with shaping baguettes.
does anyone see any issues with this recipe? I've tried proofing for longer with no improvement. I just don't know what to do anymore!! It seems if I want a nice open crumb, then I'll have ugly baguettes. :(
components and necessary elements in creating "hearth breads". If you can put up with it and want to wade through me droning on for a 1/2 hour, watch this video I made for a distant acquaintance a while back. I've changed a few minor things around since then, but the info and technique are all still relevant.
Bouabsa Double Hydration Baguettes. It's a great video for curing insomnia ;-) .
Thanks for posting that.
No oven spring suggests overproofing.