Greg on Warpcast

Content pfp

0 reply

0 recast

0 reaction

Greg pfp

I never get a good ear on my sourdough loafs and can't figure out why I feel like my score is pretty deep, and I spray some water to create steam which I read should help. Any ideas?

21 replies

6 recasts

84 reactions

Michael pfp

Three options: Angle of the score (flatter angle generally gets you a more defined ear) Lack of tension in shaping/bulk fermentation Under/over proofing My guess would be #3, how’s the crumb look? If you slice off the bottom inch the whole way across that may help to debug

2 replies

0 recast

3 reactions

Trish🫧 pfp

I would still eat it

1 reply

0 recast

1 reaction

sio pfp

I've learned that you should cut horizontally, not 45, not 10, or any other degree, because if you do it from the side, 90 = 45 degrees. And as I changed that, I have finally got a good ear in my breads 😇

0 reply

0 recast

0 reaction

Ben - [C/x] pfp

Do you wrap it in paper?

1 reply

0 recast

0 reaction

evin pfp

how long did you ferment & did you pull the lid off the cast iron with the heat cranking to finish? Check on your process for both & look forward to a deeply oven baked hue, crispy exterior and robust ear I highly encourage you to check out the book New World Sourdough (~$10 for all the secrets!)

1 reply

0 recast

0 reaction

↑ j4ck 🥶 icebreaker.xyz ↑ pfp

↑ j4ck 🥶 icebreaker.xyz ↑

greg just bakes and makes hot chocolate and uses raycast

1 reply

0 recast

1 reaction

Brainfeeder pfp

What temp are you baking at? I usually bake it with lid on and then remove the lip to get good color on it. If you want to nerd out on sourdough the perfect loaf is an amazing read / instructional text: The Perfect Loaf: The Craft and Science of Sourdough Breads, Sweets, and More: A Baking Book https://a.co/d/7iXCaHK

1 reply

0 recast

0 reaction

Ghoulia 🐗 pfp

Thin, very sharp blade and angle it more. Some lames are curved which helps. What do you use now?

1 reply

0 recast

1 reaction

Hester pfp

I don’t think the issue is the score itself. Check the stretch and fold, tighter shaping, longer proofing (pook without bouncing back), 10 min in fridge before putting in a humid often (sprayed and scored)

1 reply

0 recast

1 reaction

kristofer pfp

Perhaps look into your stretch and fold game? If dough has not built up enough "strength" it sorta collapses outwards when cut instead of.. forming the ear.

0 reply

0 recast

1 reaction

Rex St John pfp

0 reply

0 recast

1 reaction

Lars Jaakko Havro pfp

Lars Jaakko Havro

Unless you’re already fed up with opinions, here’s mine: looks overproofed, especially given the crumb shot below. Compare with pictures in this video: https://youtu.be/JzvZ6vMxHcw?si=W8Mkq_IXiTY4BuNf 90% of issues in sourdough tends to come down to ferment, a proofer is super helpful for getting consistent results

0 reply

0 recast

0 reaction

xh3b4sd ↑ pfp

I don't know much about baking bread but I like to refer to this guy. He also has videos on incisions. https://www.youtube.com/@the_bread_code

0 reply

0 recast

0 reaction

Ox Bid pfp

what are your favorite recipes?

0 reply

0 recast

0 reaction

Snip🎩 pfp

Know its an old one. But Initial thoughts : 1. Worth spending some more time really getting the shaping right to get that tension/skin. 2. Scoring angle. Tricky but make 2 at the same time and experiment. Just twist it it a more more rather than slap right into the. Still looks delish and tasty!

0 reply

0 recast

0 reaction

0xWildhare pfp

are you using a straight lame or a curved one? I believe a curved lame and a angled cut make a better ear

0 reply

0 recast

0 reaction

aotearoan.eth pfp

I find using an inverted cast iron dutch oven helps with rapid rising, creating a better form. Preheated of course!

0 reply

0 recast

0 reaction

TAY pfp

What temp are you baking at and do you remove the cover for the last twenty?

0 reply

0 recast

0 reaction

mkr pfp

This needs more fermentation

0 reply

0 recast

0 reaction