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The Roadside P… on 6 Jul 2019 at 04:54

We are approaching sourdough baguette competence. Finally baguette bake I can build on. One step forward

and two back, a new obstacle emerges, too much four on the dough. Grades Shaping B- Slashing B+ Transfer to peel A Color B+ Achieving a respectable baguette overall B (pending crumb inspection)

2 suggestions for excess flour. BTW, some people like the floured look.

  1. Take a cheap natural bristled paint brush and lightly brush off all flour
  2. Take a cheap natural bristled paint brush and paint the dough (after scoring) with water or egg wash. Water will enhance the crust bubbling.

Will, I have struggled with ears that are produced by scoring. Alan has spent a good deal of time with me. I suspect we focus too keenly on the actual scoring and not nearly enough on the strength of the dough and the shaping. It’s just my opinion, as stated I struggle wit dem ears...

...and you can also brush off the flour after the bake if you so desire.  (Keep this brush clean and separate from a raw flour brush.)

:)

I just had to throw in the brush info for the newbies, forgive me. 

Wish the bread my dad had at lunch looked so good.