I wonder if it’s my flour? I’d say the recipe I use is fairly good.. and I’ve kind of got the hang of it but I never get a damn ear! lol
I’m in Canada so I can’t find King Arthur flour. I’ve tried Robinhood unbleached AP and bread flour as well as five roses unbleached AP. But no luck.
Any advice? Am I doing something wrong.
Recipe:
• 1000g flour
• 750g warm water
• 20g salt
• 220g starter
Instructions
Mix water and flour. Set for 45mins. Add starter. crab claw mix. Add salt w/splash of water. Mix Let it sit for 1 hr. Coil fold
aliquot method: 30g of dough into 2oz cup
Coil folds every hr until cup reaches about 75% rise.
Flip naturally onto flour countertop. Let sit for 5ish mins. Flip upside down. Stretch it into a rectangle. Fold sides and then roll into a ball. Flip upside down into dusted banneton. Cover and put in fridge overnight.
Next morning: Bake in preheated Dutch oven at 500 C for 20 mins and 450 for 25 mins Uncovered. less
by Apprehensive-Rock-48
27 Comments
I don’t have advice but… These look beautiful! The crumb is delightful.
I’m of the opinion that ears are not worth it. They look cool but they’re inevitably harder and dry out faster than the rest of the bread.
Have you tried the 2nd score method? That always works for me. When you put the loaf in the oven, set a timer for 6 minutes. Pull the loaf out when the timer goes off, go over your score with your razor a second time, then lid back on and finish the bake. It’s an extra step but it never fails me.
My guess is your scoring. The cut needs to be near horizontal to maximize ear formation. Usually I use a curved blade to make the initial score and then go back with a straight blade to fully get under the skin. Yesterday’s ear included for reference. The score on the left was surface level with a straight blade for decoration (not my best work).
https://preview.redd.it/m8wte4bhlazf1.png?width=2211&format=png&auto=webp&s=3caaf493d4d6e0d603872f912cb0bb8b853a253c
Based on the crumb it’s very well fermented, which can make getting an ear slightly more difficult than on a little underproofed loaf. Not if the tradeoff is worth it though, given that your crumb looks really good. You can try adding some more steam with an ice cube or some water spritzed on top to give the loaf a bit more time to expand. Do you have a picture of scoring before baking?
The loaf looks great without the ear. But I think you need to cut at more of an angle, so the flap lifts and doesn’t spread out. Score at 45 degree angle or more.
Try scoring in an angle. Like cut sideways into the dough
I didn’t know the ears are a want.. I can’t stand them 😭😭😂 your loaves look AMAZING!
A beautiful loaf and crumb! If the ear is that important your slash needs to be off center while you are holding the blade almost horizontal to your table top. If it were me, I treasure what you have! Enjoy
The ear is the top layer of gluten. It’s the toughest portion of the loaf and it should be about a centimeter thick. It’s function is to hold the bread into a Boule shape and is acquired through stretch and folds (or slap & folds).
Your cut needs to be through the outer layer, just deep enough to get close to the inner matrix for steam to escape.
TL;DR: Cut a centimeter deep and at a 45° angle to the surface.
Try fermenting a little less and try the 7 minutes score method as well.
The two times I’ve gotten an ear were when I did the 7 minute score. I baked it unscored for 7 minutes and then removed it from the oven to make the deep expansion score.
I do find the ear to be aesthetically pleasing but this does get quite crispy as it bakes so if you don’t prefer a super crusty exterior then I wouldn’t bother with it. The inside of your loaf is what matters and yours looks beautiful
Beautiful loaf!!!! Yes I score 2-3x with the edge corner of the lame. But your loaf looks amazing so I wouldn’t worry.
It looks great!
These are beautiful! Who needs an ear?
Try a single score (as you’re doing) then on the exact same score, score again, near horizontal, under the edge/opening of your score. That’s had a great affect on making an ear.
In your case (as pictured) you’d do a near-horizontal score on both sides of your main score (if you want it to lift on both sides). Doesn’t need to be deep, just a delicate cut of maybe 1/4 inch.
Also, you can simplify your baking process by just preheating to 485 F and leaving the oven temp there. A lot of people seem to do two temps, but I’ve found it completely unnecessary.
I think you’ve got a lot of good replies on how to achieve it next time but I just wanted to say that your loaf is what I try to achieve each time haha. I don’t really like an ear because they’re hard to eat and tear up my mouth 😆
I hope you get an ear next time though!
How is yours so fluffy? 😍
Who cares about the ear when you have a crumb like that!
Go sharp and go deep. Id go twice and keep the angle relative to the surface at 45~
https://preview.redd.it/zvwhb4qctazf1.jpeg?width=3024&format=pjpg&auto=webp&s=d23663a10715ebe96f978bc813fb6b1008b4f889
This is my first loaf ever! I did a deep “S” curve in the top of the loaf and this is what happened…. I’m currently proofing another loaf right now and I will bake it tomorrow with the same score in the top and see if it’s just luck or if I’ve figured something out.
In photo 1 & 3 you show scores that are not deep enough. In photo 3 you see your decorative scores are trying to break open too which means the bread wanted to expand more.
For the expansion score be sure to go 1/2” deep. I would also suggest moving your score line over to the upper right (an inch or two over from where your photos show you are scoring). This will allow the score area to open up as a belly.
Leave the decorative scores at 1/4” deep and do them on the left side of the loaf.
You make your expansion score after the decorative scoring, correct? Expansion score is the last thing you want to do before putting it in the DO.
I agree with all the others that said your crumb looks amazing. You have good fermentation and you must have reasonable tension on the dough to do all that decorative scoring. I think it is going to be a minor tweak to get the ear.
Hey no worries about the flour! I had the same dilemma and posted here a week ago asking about it. [Turns out Robin Hood flour is excellent!](https://www.reddit.com/r/Sourdough/s/kJWvQbBeAB)
Your bread looks amazing, I do not care for an ear.
I always re-score right along the top side of my expansion score after the initial 10 mins it is in the oven and usually get a decent ear.
It looks yummy!
Not sure abt the ear but ur crumb looks divine!
Ear’s are completely over rated and unnecessary. I wouldn’t kill yourself trying to get one. In fact I actively avoid it because it makes it hard for me to slice the loaf easily and properly.