Content
@
0 reply
0 recast
0 reaction
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?
21 replies
6 recasts
84 reactions
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
2 replies
0 recast
3 reactions
Greg
@greg
debug bread lol I like that here’s the crumb, more airy than previous loafs so I assumed the fermentation was better but maybe still not enough ?
1 reply
0 recast
0 reaction
Michael
@michael
By the somewhat flat shape and the pretty uniform distribution of air pockets I'd guess underproofed actually Other possible culprit is a not particularly active starter, you could try feeding it more often before the next batch too
1 reply
0 recast
0 reaction
Lars Jaakko Havro
@larsjaakko
Hello it’s me, random guy with an unwelcome opinion: uniform distribution happens later in the ferment, so not really a sign of underproof. Underproof tends to give irregular crumb, large pockets surrounded by dense areas. As ferment goes on, larger bubbles collapse and split into smaller-> progressively more regular
2 replies
0 recast
2 reactions
Lars Jaakko Havro
@larsjaakko
Lack of ear is also often attributed to an overproof, so my money would actually go that way, especially since the crumb seems to be evenly distributed. Would help to know the times and temperatures, though.
0 reply
0 recast
0 reaction
