Does anyone have experience of the BB recipe for baguettes. Mine looked really good when they went into the oven, bursting out the top of my new baguette tin (birthday present), but when they came out they had considerably shrunk to just over 1 inch diameter, much to the amusement of my family whose comments were ‘oh look Dad’s made some bread sticks’. How we laughed.
Anyway, can anyone suggest why this might have happened? My only excuse at the moment is that I may not have slashed the loaves deep enough, preventing expansion, but perhaps there was something more fundamental wrong with my technique.
Any advice gratefully received.