Is always a nice news when we could see about breads and bread variations at this blog. As i said always you´re now on right way again with posts about breads in a generous number. This post sounds amazing. I have a trouble when bake my baguetes in some kind of ovens. They dont open ears after i slashed then even deeply. The cavities along the slashes are sometimes poor and not deeply as i wanted. The solution i learned is to put a small piece of unsalted butter over each slash just before breads are going to the oven. Then, after i inject some steam they turn better with deeply cavities along the slashes. Any other tips to avoid baguettes with not so deeply cavities and poor ears??? Variated ways to bake baguettes are amazing and here i bake one of my own creation that is really great. I add grounded spiced paprika, sundried tomatoes, black olives, grounded black pepper and sliced Parisiene Champignons. Baguettes with these ingredients are really superb with that red colour of paprika and scented of olives and tomatoes! Give a try!!! Nice post Gwen!!!

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