I just don't get their appeal. Scoring is one thing, but why would you want that flap of crust that usually ends up breaking off anyway when you try to slice the bread?
Like that raisin or nut that falls out onto the cutting board while slicing...a pre-delight.
... is a joy forever. Though it probably has no effect on the taste, it certainly appeals to my sense of sight!
I guess beauty is in the eye of the beholder. While I do appreciate fancy designs scored into bread, the idea of ears just doesn't do it for me. Just call me a rebel.
... discourses on the topic that may add context - http://www.thefreshloaf.com/node/22954/getting-grigne-observation.
Well ds99303, which of those two loaves in the link looks better to you?
I like the color of the one on the right but I prefer the smooth crust of the one on the left. If Ihad to make a choice and I knew they tasted identical, I would choose the one on the left.
Well at least you won't have to worry about steam in your bakes!
Huh? The steam is what gives the crust its color and shine. The ear is more a result of how the bread is scored. I bake bread for a living so I know all about what gets steamed and what doesn't, and while I know how to make ears, I don't because I don't like them.
If there's only one "ear" shouldn't it be called a "van Gogh"?
It's late here and my ability to resist puns significantly diminishes as the evening progresses. Heck! It never was much of an ability anyway.
... the baker who has difficulty forming that ear must be Mark Anthony...?
and it isn't unheard of that crusty bread can injure knuckles when cutting
and rip bags open during bagging
and maybe rough up a tongue or upper palate or two
and maybe a halved sandwich doesn't look like two equal halves
and perhaps making and striving for "ears" is overrated
but isn't it nice to have a choice?
Would an "ear" loaf dry out a sooner, shortening its shelf life?
Na, urban bakery legend.
Sometimes I feel like a grigne, sometimes I don't.
I do find the ears very pretty, but in practical terms a shiny crunchy crust that doesn't fall off will be more rewarding while eating :)