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Content
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Greg pfp
Greg
@greg
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?
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j4ck 🥶 icebreaker pfp
j4ck 🥶 icebreaker
@j4ck.eth
greg just bakes and makes hot chocolate and uses raycast
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PiChi 🎩 🌸 🟪 🍖 🐹 pfp
PiChi 🎩 🌸 🟪 🍖 🐹
@pichi
I’d try way more water. While your oven is preheating add an ovenproof dish full of boiling water to create as much steam and humidity in the oven as possible. Leave is on the bottom of your oven during baking.
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Trish🫧 pfp
Trish🫧
@trish
I would still eat it
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Michael 🎩 pfp
Michael 🎩
@michael
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
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Rex St John pfp
Rex St John
@rexstjohn
Solid loaf
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Ghoulia 🐗 pfp
Ghoulia 🐗
@ghoulia
Thin, very sharp blade and angle it more. Some lames are curved which helps. What do you use now?
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mkr pfp
mkr
@mkr
This needs more fermentation
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kristofer pfp
kristofer
@kristofer
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.
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Hester pfp
Hester
@hester
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)
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skytone pfp
skytone
@skytone
Good 👍
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Kaizen pfp
Kaizen
@kaizen
I don't use any water, sprayed or otherwise. How much are you kneading the dough? I find kneading too much creates a smoothness/less air pockets that doesn't favor ears
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Kronos pfp
Kronos
@kronosfrog
Looks 🔥 how long does the whole exercise take start to finish?
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Niles pfp
Niles
@niles
Stop keeping score
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ydgdp pfp
ydgdp
@ydgdp
Result is encouraging, to help create the ear you need to have a tight final shaping meaning create enough tension in your dough during the last shaping… also with your lame do not go too deep (I know counter intuitive) and do it with an angle of 45 degrees.
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Kraola pfp
Kraola
@kraola
I stagger mine like one swipe to the middle then a swipe after. That looks really light for the time you are cooking it have you temped your oven?
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xh3b4sd pfp
xh3b4sd
@xh3b4sd.eth
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
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TAY pfp
TAY
@tay
What temp are you baking at and do you remove the cover for the last twenty?
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0xWildhare pfp
0xWildhare
@0xwildhare
are you using a straight lame or a curved one? I believe a curved lame and a angled cut make a better ear
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Ellie Rennie pfp
Ellie Rennie
@ellierennie
I’d try some more stretch and folds, aiming to get a tighter dough on the pre-shape. Looks like it’s possibly spreading when you put it in the pot? Or try a hotter bake - get your pot really hot first 🔥 Looks delish
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