Recipe from the incredible Chain Baker.
The highest (80%) hydration I have tried. Autolyse for 3 hours. I don’t know enough to know what I could have changed to get an ear. I cut the dough in half and made two loaves, cut at an angle & pretty deep and neither had an ear. Any thoughts would be appreciated!
It was crazy to me how fast the gluten felt like it was developing after I added the salt, during the second stretch & fold. I felt like it was the first time since I started baking in March I actually felt a structural difference in the gluten forming. Which I thought was cool.
It was very airy and soft, the crust was light & it was delicious. I think I will keep using this recipe. Thanks for looking!
by moonshineofyourlove
10 Comments
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Dang I forgot to write also that I doubled the recipe, which is why I cut the dough in half.
Great crust, great crumb, and beautiful! I wouldn’t worry about an ear if I were you. That said, you’ll probably be more likely to get one if you don’t do so much extra scoring. All those extra cuts relieve tension and give room for expansion away from your main score. So if you’re dead set on maximizing ear size, you want to minimize extraneous scoring.
Tartine Bread says to do a shallow more horizontal score for a good ear? But never had much luck myself
Beautiful
Beautiful bread 🥖 What’s behind the bread?
This is such a gorgeous loaf
Dude, take the money and run! Looks beautiful, don’t stress about the ear.
Ahhh beautiful !! At what angle did you hold your lame when you scored the dough ? I recently had the same question and someone really helped me with a comment under my post about it.
They explained that depending on where on the loaf you’re scoring, you need a different angle for a good ear. It might have other reasons of course, but it’s interesting to look at 🙂 maybe you can find the post and comment on my account.
And anyway your loaf is gorgeous !!
Meh, the ear doesn’t mean much to me, I feel like it’s more aesthetics – I could be wrong but oh well. Your bread looks great, that crumb is *chef’s kiss*, well done