So I am trying to get a pronounced ear, but all of my recent bakes have resulted in the bread basically splitting in half with the dough exploding out the middle. I do a ln angled cut (45ish degrees) right down the middle. Anyone have ideas?
Starter: 80g starter, 80g water, and 80g flour.
Dough: 317g water, 450g all purpose flour, and 11g salt.
No knead. Fermented until doubled and then ~20 hour cold retard. Baked in cast iron at 500 for 25 minutes (heavily misted) and then for another 25 minutes at 450 with the lid off.
by Jaoush29
22 Comments
“what phrases can you say in both the kitchen and the bedroom?*
That looks so good that I’m leaning towards thinking you’re trolling us. Folks would post a picture like that to brag about how well it came out.
So, yes, it’s supposed to do that. Very well done!
This is amazing
Reddit ragebait fr
Nope. Please mail to me for proper disposal. Thank you.
r/humblebrag
The question here is, how did you make it look like a Cubone?!!? ❤️💀🦴
Gimme some butter and a thick slice of bread! That’s got a good belly!
I see what you mean. You’re getting great rise, but you’re not getting the ear because it looks like your slice is too vertical.
Try a 45 degree blade when you slice and you’ll get more ear. Personally I think yours is perfect but that’s how to get a bigger ear.
Gorgeous loaf! I keep accidentally overproofing my loaves so I have total bread envy on your shaping. I think yours is perfection, but if you like more of an ear, maybe cut a little off center. Just keep baking, you’ll get to a shape you call perfect!
Yes. Well done!
“Is it supposed to be the most perfect loaf in existence like this?”
I agree with others that are saying it looks amazing, but I get what you’re saying.
How’s the crumb? This can happen when it is slightly underproofed.
You can also try lowering your oven temperature to around 450 F, which will cause a slower initial rise and make it less likely to tear. Making sure you have steam in your DO will also help— either add a few ice cubes in with your loaf or spritz the inside of the pan and lid (even the loaf itself) with some water.
Please post the crumb, it looks delicious!
For an ear, you want yo do your scoring off to one side instead of right on top. For the oval shape, I tend to score along the right side of the top in a c-shape and do wheat-shaped scoring on the left side. Cut at a 45° angle as you have been. It can help to somewhat skin the loaf as you phrased it to loosen the skin but it isn’t necessary and too much fiddling can deflate it.
This is a stunning loaf though and ears don’t affect flavor at all. For ease of consumption, I’d honestly prefer this to a loaf with an ear.
This happened to me before. It’s due to not scoring deep enough and using an angle. Beautiful work!
Fuck you, OP. Nice loaf lol.
Gorgeous!!!!!!
If you did well yeah
About an inch deep. It feels excessive at first but it made all the difference (plus cutting at an angle).
No, you‘re clearly trolling us. That or you didn‘t invest the 5 seconds it takes to look at other loaves on this sub and figure that this one is perfect. Starting to get infuriated with people like you. Every single day there‘s at least ten posts with people posting perfect bread going „is this okay?“ „is it supposed to look like this??“ „what can I do better???“
Give us a break. Please.
Yes, it’s normal. And it looks rlly nice!