Why are my baguettes rising so unevenly? I get these bulbous protrusions that taste 100% fine - just like I want - but are unsightly. I can’t pin down why it’s happening, and what’s worse, it’s unpredictable. Sometimes it happens, sometimes it doesn’t.

I’m using a poolish method, basically using Claire Saffitz’s recipe from NYT. These are delicious, I just wish I could get them a little less… gangly.