It's not the angle, I already have that part down, it has something to do with the steam, spring, and temperature. I am very close to finding a solution. I am using a portable Breville smart oven, so it's a little different. I will also drop my temperature knob to 425F instead of 450F and reduce if needed from there. I'll post a picture of how the dough looks like before the additional slanted 7-minute score, and what it looks like after another 13 minutes covered.Tip your lame more too, not vertical. I cannot tell if that's what your doing or not.
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