Recipe: 4000g bread flour, 3500g water, 800g levain, 100g salt. Autolyse 60 mins, mix in starter and wait 30 mins, mix in salt… rubaud mixing at each step. Then a couple big stretch and folds, and last two folds are gentle coil folds, all spread by about 30-60 mins each fold.
Ok so now that that part is out of the way. I know lots of people like to have an ear on their loaves. Firstly, if you don’t nail fermentation it’s just not gonna be good no matter what technique you use, so I’m gonna assume you know how to ferment as table stakes.
My wife asked me to make some pronounced ear loaves for some guests. We call them Mohawks.
I use a VERY horizontal blade and score right around the top of the dough. Then I cheat it and lift up the flap and cut it deeper. I cut a very thing flap on the dough.
Once baked I generally achieve very pronounced ears/mohawks using this method. Figured someone might like to try it out.
by Biggerfaster40
6 Comments
[video showing how I score](https://youtube.com/shorts/dr_EUQF4XUI?si=biqgEqXhk0SqAtxE)
Oh forgot to mention I make 8 loaves with that dough lol, it’s not an 8 kilo loaf hahahaha
Here’s the silliest Mohawk of them all. Frankly there’s nothing inherently special about an ear on a loaf, except I like a small ear that is charred as it gives additional and different flavors to the slice. But guests seem to be more impressed with the silly giant ear loaves and I’m vain and want approval so I do it.
https://preview.redd.it/lawl8jos6w6e1.jpeg?width=3024&format=pjpg&auto=webp&s=0c0d2cc51b242b0e72968e443c76c521f3b800a2
you don’t know how much i appreciate you, thats amazing man.
much thanks for the guide and your time.
Very cool! Gonna try this out tomorrow 🙂
If you wanna flex on how good your dough tension/ shaping technique is, this is the way.
I kinda want to try it, but may end up with a forbidden clam.