My baguette rose nicely in the oven but has bulging biceps, which is to say that expansion was great beneath the slashed areas (three slashes) but tight and unexpanded beneath the unslashed areas. I'm guessing my problem is that I should have extended each slash farther and overlapped them (?). I also kept the slashes straight down the center of the loaf rather than diagonally slashing (per advice from Ortiz, "The Village Baker," -- which I am now doubting).
Any thoughts?
RB
Hi, RB.
A photo would help, but, from your description, you I take it you got excess oven spring under you slashes. This generally is from under-proofing baguettes. Joe Ortiz's slashing instructions are correct.
David