The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Why didn't my ears bloom?

Bread Head's picture
Bread Head

Why didn't my ears bloom?

I followed the Tartine's recipe.

The height of the bread is great, but don't understand why the ears didn't bloom?

Thanks for your time!

Mini Oven's picture
Mini Oven

more info required 

Bread Head's picture
Bread Head

Sorry for the delay I was out of town...

What are you looking for in the crumb structure?  (So I can learn also)

dvalentine10's picture
dvalentine10

Nice oven spring! Seems like it might be a cutting problem? Try slicing at a lower angle next time...don't just come straight down. Maybe try bringing the blade in 30 degrees from horizontal?

Let me know if that does the trick.

P.S. Do you have a crumb shot?

P.S.S Did you find it difficult to work with the dough? 

Bread Head's picture
Bread Head

I always do a low angle cut at about 30 degrees.  Almost always, only 1 or 2 of the ears out of 4 ears bloom.

I did not find it difficult working with the dough, but I don't have anything to compare it with.  I am brand new at making bread.

Bread Head's picture
Bread Head

I always do a low angle cut at about 30 degrees.  Almost always, only 1 or 2 of the ears out of 4 ears bloom.

I did not find it difficult working with the dough, but I don't have anything to compare it with.  I am brand new at making bread.

Mini Oven's picture
Mini Oven

of the central square, keep the square the same size but extend the lines going a little more down the side.    Great crust color!

You might also want to try a different score pattern.  An initial, or palm leaf pattern.  Palm leaf is like your hand with most of the lines curving from a point, like fingers from the wrist.  

When I look at the crumb, I first look at crust color, then bubble direction, bubbles sizes and the dough between the bubbles.  I look at the overall curves of the crust and imagine the power behind the uplifting of the dough.  There is upward motion but there isn't a mad rush of the dough to expand into the score lines which makes me want to suggest that you get the proofed dough sooner into the oven.  Try scoring just a touch deeper.  And lots of steam!  :)