First time making baguette’s - followed the recipe found that when using the loupe the cut was more of a dent than a cut - the dough kept stretching rather than cutting . Put the baguettes in the oven with the steam at 450 - for 28 minutes- they would not brown - when they did brown they were “rock” hard Should I have used an egg wash before baking and cooked the for a shorter time ?

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