Baguettes Are Slightly Curving Up At Ends
Hello all,The baguettes I have been baking have often been curving ever so slightly and not staying flat and straight. Anyone have an idea why?I'm mixing dough until ingredients are incorporated. 1 minute second speed. 75 degrees DDT. 1 hour 30 minutes bulk ferment with a fold halfway through and refrigerate over night. Take out about an hour before I divide and preshape. I
Source: thefreshloaf.com