Frainch Braid. Take 2.

Nature Boy

The loaves are formed, the slits are cut, and they are making their final rise. Gave the first rise 2 hours (til it doubled). Punched it down. 45 minutes later it had ballooned a bit more. Rolled it out. Rolled it up into loaves. Layed em on the cornmeal covered pizza peel. Cut my 1/4 inch deep diagonal slits. Misted with water. Covered with an elevated moist towel. Now the long wait for the final rise, and into the humpty oven. [p]I have a good feeling about this one. Dr. Chicken, although quite ill, has been kind enough to share his expertise via email!!
Thanks y'all for walking me thru this.[p]NB

Mary

Nature Boy,[p]Mistake. sorry i wasn't on line yesterday. you don't want to cut the slits (i.e., slashes, docking) until just before you bake. Cutting the slashes too soon tends to deflate the loaf and doesn't control the burst as well as slashing just before baking. The best method is to form your loaves. flour the outside all around the loaf in a nice dusting of flour, let it proof. when it has risen, then, poke it gently with your finger - it should still have a little give. If it doesn't push back, it's over ripe (lesson for next time).[p]Then gently move to your peel, slash the tops at about a 45 degree angle about 1/4 to 1/2" deep, mist heavily, and pop those babies in. Letting the tops dry just a bit while proofing forms a better crust than keeping them wet while proofing. This does require the dough to have the right amount of water in it.[p]Mary

Nature Boy

Mary,
Thanks Mary. This is addicting. All your suggestions make great sense, and I am sure will help my results.[p]Ready for more
NB