side explosions like that usually mean underproofing, or properly proofed
cold dough went in a hot oven.

baguette (actually a batard if we're being picky, right? (and this group
does seem like the place to get picky)) looks good, but to really be
"perfect" loaves both of these need a but more "shred", which could indicate
maybe needing more gluten development, or maybe if the slashes were made
closer to parallel to the surface of the dough (rather than actually into
the loaf).

just my two cents.

and yeah, you're right, there is a fiberglass couche similar to those silpat
sheets we all love. maybe that's what you saw go into the ovens?

"Gonorio Dineri" > wrote in message
.. .
> "Dick Adams" > wrote in
> :
>
>>
>> "Gonorio Dineri" > wrote in message
>> .. .
>>
>>> ... My loaves turn out perfect ...
>>
>> That is just so wonderful that your loaves are perfect!
>>
>> Could you post some photos?
>>
>> --
>> DickA
>> (Whose loaves, after all these years, are not too bad!)
>
> Sure, Dicky A, No problem. Just to satisfy your eyeballs' (º¿º) sourdough
> loaf cravings (you kinky rascal), I've put photos of a boule and baguette
> made with my process (just a variation of Samartha's process) at this
> link:
>
> http://www.yesalbum.com/index.php?album=Gonorio
>
> Gonorio