stretchy, crusty ears - scoring technique (and maybe proofing, too?)
Fellow Bread-blog Addicts,
I'm new to the scene having brewed up my own batch of starter a little over a month ago.
I've had some successes and, again, being new to bread making, I'm pleased with pretty much anything that's crunchy on the outside and full of holes and most on the inside. One thing I can't seem to wrap my brain around, however, is how to achieve a nice ear and a visual distinction between the scored areas of the bread that open up in the oven and the rest of the crust.
On some of the baguette posts, there are these really nice, textured, expanded areas that have opened up and have a stringy, doughy appearance that's vastly different from the rest of the crust. While it's largely aesthetic, I really want to achieve this look on my own loaves (I'm a potter and printmaker, so surface and texture are important . . .) and I'm curious if anyone out there can offer advice. I'd like to believe that it's a scoring problem but, as I'm slowly realizing how vast the science of this stuff is, I'm guessing it probably has something to do with kneading and proofing.