Hi, bakers, what do we think happened here? Left and right slashes were the same on both loaves. Left ears were nice, right not so much, Clearly, I had too much overlap. It was about 50% (right slash starting from the center of the left ear) when it should have been a third. Did that cause the one opening to take over? Many thanks, Harv
My first thought is that one slash is probably deeper and/or better angled than the other. Overlap may be part of the problem, and so might shaping - perhaps you have a tendency to have more tension on one side of the loaf when you form the batard.
Hi
I had the exact same problem.
For me the issue was with heat/ moister distributions of my oven. I have noticed that it was always the “left” part of the loaf that opened bigger
What had solved the problem for me was I the “Roasting Lid Baking Method”
Once I have switched to this mehoued
https://www.youtube.com/watch?v=-4PHUyRmpPc
http://www.thefreshloaf.com/node/16983/making-lid-oven-spring-cover-bread-while-baking
I had that problem too, that is why I started to use a Dutch Oven.
I do hope the new Oven will behave better as I want to try out a baking stone.
Great resources, all.