April 25, 2022 - 10:32am
Very thick ear
The last few loaves I’ve baked have come out of the oven with these suppppper thick ears. Any thoughts/advice? I have been making sourdough loaves for about 2 yrs and haven’t had this happen, but now it seems to be a bit of a trend in my kitchen. I read somewhere it could be under-fermented? Or perhaps I’m scoring too deep? While I’m totally content with the flavor and quite alright with not baking the “perfect” loaf, I still enjoy working on my technical baking skills 🤓. Thanks! (Please excuse the sideways photo…long time reader, first time poster)
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Is it possible you need a bit more water in the dough? I think it can happen with underhydrated dough. Maybe now it's warmer and drier in your area?
I agree with Ilya, I’ve had that when my dough was underhydrated. Also if your score isn’t angled enough to the surface of the dough so it is more perpendicular to the dough rather than 30-45° from the dough surface that can happen as well.
Awesome thank you both!!
I forgot to add that 100% whole grain tends to have a thicker ear than 100% bread flour.
I think it looks pretty neat! There is a whole mouthful of yummy crust with every slice...