Baking baguettes -- how to eliminate bulges?
So, I took the extra free time at the holidays to conquer my fear of yeast and start baking bread. All in all, the results have been surprisingly edible. However, every time I try to bake a baguette it ends up having one or two tumorous bulges along the length of the loaf where it looks like a bunch of gas tried to escape, breaking the crust and taking whatever dough it could with it.
My gut reaction is that its related to the depth or layout of the slashes. I tend to make them relatively shallow in a diagonal pattern. Are there any general guidelines on how deep the slashes need to be? Also, if slashing diagonally, should the end of one slash and the start of other overlap slightly to ensure the whole length is slashed.
If its not the slashing, I'd love a pointer to which part of the baking process contributes to the tumor development :) Is it the kneading? Too much rising? Poor forming of the baguette and the seam not being pinched enough? The only reference I can find online to this problem mentions something about "baking from cold" -- in general I freeze my bread dough, thaw it overnight and then let it sit for an hour at room temperature before shaping and proofing for another 30-45 minutes. Could that be the cause?