The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Three cheers for ears!!

bnom's picture
bnom

Three cheers for ears!!

Today, finally, I got some bloomin ears!  

I've been playing with Susan (Wild Yeast) Norwich Sourdough and Floyd's San Joaquin sourdough on this site. I found the first too firm and sour, the second too slack and not sour enough, so I worked out my own formula...a happy marriage between the two.  And lo and behold---ears for the first time ever (in a dough not cooked in a dutch oven).  As it happens, I donated the bread for a friend's dinner party so no crumb shots.

I'm not sure what made the difference...it could be that I added about 200 gram Gold Medal AP to the Morbread AP I usually use.

The formula:

300 g firm starter

620 g water

730 g unbleached AP flour (530 g Morbread, and 200 g Gold Medal)

120 g dark rye flour

23 g salt

 

 

 

 

Comments

ehanner's picture
ehanner

The bread and ears look great!

Eric

rick.c's picture
rick.c

Those look great, quite an accomplishment

saraugie's picture
saraugie

Fab.......hopefully one day I'll follow.....Well done......did you use a straight blade or serrated one ?

bnom's picture
bnom

Thanks!  I used a curved lame ... a specifically designed bread slashing tool.  You can make your own using a double sided razor blade and a coffee stirrer, though I bought mine.