How does one achieve big ears?
I think I may have made my best loaf yet yesterday. But one thing that I'm still reaching for is Big Ears!
I live in San Francisco and am using the Tartine Country Bread recipe/process with overnight proofing in the fridge.
Baking happens in a dutch oven. And this is what I end up with. Great crumb with good holes.
But what about the big crusty ears? Could it be that my dutch oven is not sealing in enough moisture?
Thanks in advance for your opinions!