February 5, 2019 - 11:19pm
Rise and Fall of Artisan Bread 'ear'
I've made many breads in my life and I've never got how to correctly perform a good ear in my breads.
Can you help in contributing what are the contributors and the destroyers of a good bread ear?
I've made a loaf recently and it got great ear but I cannot and do not know how I've come to have it..like magic!
I've seen this fantastic video about bread ears and I do everything right except maybe little over proofing...though I am not sure!
Is there a possibility of too much steam? I load my oven with 6-8 ice cubes onto a chain down on bottom rack and it creates enormous steam..seriously..so maybe this could be the Achilles Heel, is there too much steam?
Help,,please.....
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I also have recently arrived ear issues, well a lack of them. I'm not sure why, so I look forward to any comments.
I also wonder about excess steam; I have seen comments in text books that too much steam can give a tough crust, but that's not the same as no ears.
I do know that in a well sealed deck oven, the steam injection time may only be 10 secs. The steam is then retained for 10 - 15 mins until it is vented.
I plan to do a trial of two retarded loaves, one baked with steam as described above and the other with continuous steam injection for 10 mins. - next weeks bake!
Lance
Following.
Cuesined.
Believe me obtaining 'ears' is such an elusive mistress. I feel your pain. I'm presently 21 years on this journey and it's somewhat easier, but I still get kicked in the butt occasionally.
I'm sure you already know this, but here are a few pointers I've stumbled on after many hundred pounds of fine flour.....
- If hydration too high %. During baking will allow softer 'skin' to develop therefore fast oven spring doesn't promote 'ears'. Ideally you want a skin to develop and the inner dough to puff causing the development of the elusive 'ears'.
- Mixing or kneading extremely influences the structure and performance. As you already know. What a balance to achieve consistently.
- Steaming.... my best results is not to over steam. You want to find the balance for curst and puff development. This is one of the elusive dances.
- Baguette or Boule forming is also a key to what you are looking for . The surface skin needs to be tight without over working the dough.
So I guess what I'm saying is that there is not a regimented dance to achieve perfection, but diligence will render some moments of smiles. Keep struggling, developing, and building skills. It will happen and the journey is a lot of fun.......
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I too have learned a lot from the Bake with Jack video about getting a good ear. I used to get a good ear about half of the time or less when I was trying to achieve it. Recently though I learned that shaping my batards a particular way, in addition to the scoring, has been able to give me a solid ear every time! I just made a video about it on YouTube to share with people that I'm connected with. Hope this is helpful for anyone trying to get a good sourdough "ear!"
https://youtu.be/VQ0hGGHvxhA
Best,
Grant