July 28, 2014 - 9:05am
"Double Ear"
Often when I cut a batard I end up with a "double ear" - ie two flaps of dough that peeled. One is usually greater than the other.
Do you know why this happens?
I hope you can see the effect in the batard below, linked to my blog post:
http://www.thefreshloaf.com/node/39474/todays-bake-country-levain [1]