Poolish Boule(ish) | The Fresh Loaf

After being fairly successful with the recipe for the Peter Reinhart version of Bernard Ganachaud's la flute gana recipe, I decided to have a go at using the same recipe to make a boule.

I'm pretty happy with the finished result, especially the crumb, though it could have been better! I had a little bit of a mishap scoring (the blade of the lame snagged on the dough and deflated it a little), hence the loaf being a little flatter and wider than I'd hoped.

If you look closely, you may also see some blistering on the sides of the loaf...

So, I have a question I have for all of you wonderful bread boffins: what is a good method for eradicating surface blistering without affecting irregular crumb structure in the dough?

Greg

If your blade is dragging the dough rather than cutting cleanly through it, pop the proofed dough in the fridge for 5-10 mins just before scoring and baking. It will firm up just enough to make the scoring much easier.

Thanks for the tip! I'll be sure to try that out next time I'm working with a wetter dough.