I finally scored
Finally it happened...but under weird circumstances. Check it out: I was making Hammelan's six fold french bread. Time got away from me and I missed the last 2-3 folds. Made the loaves anyway, had great ovenspring, and EARS. For the FIRST TIME. The next week I was making the same recipe, and was again negligent with the time. Missed the last couple folds again, shaped loaves without preshaping, baked and got ears again. What's happening here? Aside from not folding enough, I happened to use a much bigger bowl for the dough to rise in than I usually do, and they filled it to the brim. Also usually use a cast iron pan for steam, didn't these two times; I used a tin pie pan with holes so the water can drip onto the bottom of the oven. Usually I can't get my slashes to stay - they disappear right away or during baking. I feel like I didn't shape them any differently than I usually do. Is it because they had more room to rise this time? Does that make the dough easier to score? I've spent so much time reading posts and watching vids on how to score properly, and then I get it on a goof up.