Always a double ear, why?
HI Friends, I've been SD baking for a little over a year and have learned so much from this forum, Kristen Dennis, Trevor Wilson, books by Reinhart and Forkish, etc. I have used Kristen Dennis' basic sourdough recipe many times. It seems no matter what variable I tweak, I almost always get a double ear. I cannot figure out what I am doing or not doing that is causing it. Is my scoring lacking (I aim for 1/2" deep 45 degree angle). Is it my shaping? I follow her instructions in her long video to the letter. Is it my starter (I get good spring and crumb, sometimes a tad tight but not overly so). Any ideas? Here are the notes and a photo from my latest bake.
7:45am levain build 1-1-1 (79 degrees)
11:00am Autolyse 255g BF, 70g WW
12:40 Mix in levain (from here I kept in proofing box set at 76 degrees)
1:25 Mix in salt
1:56pm light fold on the bench
2:40pm lamination
3:24pm 1st coil fold
4:15pm 2nd coil fold (dough is a little strong at this point)
5:15pm 3rd coil and only did a 1/2 coil
6:30pm Shaped. Dough was nice and puffy, not sticky, 40% increase. 15 mins. room temp proof. And into 37 degree fridge for overnight retard.
8:30am Baked at 470 degrees in Challenger Breadware for 20 mins. Removed top and baked additional 15 mins. at 450 degrees.
Nice oven spring but the dreaded double ear. I know I should be happy - I am - but I just want to better understand what's happening. 
Where did you score the loaf, in the center or to the side? Just a guess - maybe try scoring more to the side next time?
Great looking bread though!
Thanks Ilya! I do go down the center. I will try it off to the side with my next loaf. Thanks again!
Try scoring with more of an angled cut next time to see if that helps.
I actually love the double ear myself. I find I get it most often when. My score is quite centered. If I am more off the central axis of the batard, then it is more likely to result in a single ear.
Benny
I think you're right about the centered scoring. I'll try it off to the side next time. I don't hate it, I just want to know what I'm doing that's causing it - ha! ;-)
You're getting a good rise, so I think it is in the scoring. I use a curved lame (razor blade) on an oval dough; angle back towards you and make one swift slash all the way across lengthways down the centre. Don't go back over the same slash a second time.
Here is a picture of my Vermont sourdough: I've hit the maximum capacity of my oven. | The Fresh Loaf
Cheers,
Gavin.
I use a straight lame on a wooden handle but have gerry-rigged a curved razor blade on a chopstick before and had the same results. I will try not going down the center next time. Your vermont sourdough is lovely! Bravo Gavin!