Slashing and Steam
I played with covering the steam vent of my oven in an experiment to see if it would help in improving the appearance of the slashes. High energy prices has forced me to bake without a baking stone and my conclusion is that it is possible to get good results on a sheet pan.
I decided to give the baguette a rest this time round as I have been baking these for the six to seven bakes consecutively. It is time to use up some of the whole-wheat occupying premium freezer space. I have been using a liquid preferment and long bulk fermentation recently and since I like the results, I did not change it in this bake.
The results were very satisfactory indeed as I was able to get the results I had hoped for. The only problem now is having to wait for morning so that I can feast on these beauties accompanied by some fresh pesto which I had made earlier in the afternoon.