The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

How to get double ears with a single cut

DanAyo's picture
DanAyo

How to get double ears with a single cut

I have searched high and low looking for info about “double ears” with a single score. Our pal, Solano produced a beautiful example. I took this image from one of his post.

I assume it is a straight, 90 degree cut. I would love to know how to produce these ears.

Dan

not.a.crumb.left's picture
not.a.crumb.left

and I seem to be a bit hit and miss on those! I am happy with any ear and not to overproof my loaves!!!

I think a sideway cut gets you the beautiful one ear type of 'half moon'  loaf in the middle at least that's what I thought I was doing.  Ru is extremely good on those and might have a recommendation!!!!!

So when I managed to get a two-eared loaf  I think it was a cut down the middle but with a slight curve..

There is an amazing hobby baker on IG and his loaves are baked in a B40 and have that beautiful double eared look...

https://www.instagram.com/p/Bgd5Q8inObG/?hl=en&taken-by=campbell2664

Trevor also has a lot of totally amazing scoring videos which seems to me 'to score 'middlish' and at a slight curve...

And again I think a 'shallow cut' with a 'proofy' dough ...

https://www.instagram.com/p/BjzzowcHt8L/?hl=en&taken-by=trevorjaywilson

https://www.instagram.com/p/BjhsKa7HEtA/?hl=en&taken-by=trevorjaywilson

Oh and this was interesting to watch with regards to how quickly scoring opens on underfermented v. overproofed loaves...I thought that was interesting....

https://www.instagram.com/p/BdqKntNlVBw/?taken-by=matts_miche

Looking forward to hearing other people's thoughts on this...... :D Kat

jmoore's picture
jmoore

I think it's all to do with the position of the score (closer to one side than the other), angle of the cut, and degree of proof. Double ears are certainly easier for me to get when I don't fully push the proof. However, I'm not sure which angle is best or what positioning of the cut it optimal for a double ear. They seem to be hit or miss for me most of the time.

DanAyo's picture
DanAyo

Am I correct to assume that a straight down (90 degree) angle is required to produce double ears from a single cut?

It seems to me that any angle other than straight down wouls tend to favor a single ear.

Dan

jmoore's picture
jmoore

I don't think so. I've never cut anywhere near to straight down but have had nice looking double ears many times. In fact, a really shallow angle might be best (< 10 degrees), but I'd have to experiment more with that. 

DanAyo's picture
DanAyo

I hope to hear the results from your experiment. I have never produced a double ear, but it seems if you cut at a very low angle, the side the blade angles towards would get the ear and the other side would not. Do you have any idea how that would work, since your experience teaches you different. 

I am getting ready to score my second bread in a few minutes. The first didn’t get an ear. I think I may be pushusing the BF too much :(

Dan

dabrownman's picture
dabrownman

top of the batard.  It is lsort of like scoring baguettes.  If you divide the top of the dough into 3rds.  Start in the middeleof the loaf and curve tthe cut on the 20 degree angle to one iof the lines that mark the third and then backl to the middle.  You are ony going for 1 ear.  If you want 2, then score down the middle at a 30 degree angle and make two scores one in each direction and hope for the best.

not.a.crumb.left's picture
not.a.crumb.left

https://www.instagram.com/p/BPZuSZ3AE8H/?taken-by=ca_mia_breadlab

and this guy makes insanely good bread and has a number of scoring vids...looks like a straight line down the bread with a razor....I shall keep trying that for now....He also has this interesting technique of square scoring for oven spring and I think I will actually have a go at this is my next bake....

He also has an ebook with some interesting ideas on the use of cold retarded starters and that made me think of Joze's recent post with the cold bulk....so much staff to absorb.....  Happy baking and slashing! Kat

solano's picture
solano

I have not seen this thread until now, I will follow this thread to try to find the answer, it was really a cool result that I have no idea how I did it. :) I always cut the dough the same way, using a razor blade, approximately 45 degrees, I try to start from the middle and make a slight curvature to the right side during the cut, finishing again in the middle of the other side. I've been thinking about what might have happened in this case and I was looking at the photos this weekend, I believe it was an accident. If you look at the picture below, notice that in the end it looks like there are two cuts, one for each side, one that I did and another that I believe was the result of shaping. Now also note that on this side the left ear is much bigger and it decreases towards the other end, where it did not happen to have two cuts by accident. What I thought of trying was to cut the same way as always, but at the end make another small cut by turning the cut in the other direction. I do not know if that's what the dabrownman meant, or whether it would be two whole cuts, but it's two good ideas to try, I guess.