Struggling to get an EAR on your sourdough bread? Watch this.
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- čas přidán 7. 07. 2024
- Here are five steps you need to follow to get an ear on your sourdough bread. I've been following these basic steps for a few years now, and they almost never fail. I hope this helps you get the same result!
Here's the dough recipe video I used for this bread:
• Good Sourdough Bread -...
No Dutch oven? Here's how to steam your oven for bread baking:
• How to Make Sourdough ...
Want to use the same bread lame that I used in this video? Get a 10% discount on UFO lames when you use my affiliate link. The discount is applied at checkout: grantbakes.com/wiremonkey
Other tools from this video...
My oval banneton basket: www.amazon.com/dp/B06XJ698WV?...
My Lodge Dutch oven: www.amazon.com/dp/B000N4WN08?...
Affiliate Information: Links in this video description may be affiliate links for which I earn a small commission. As an Amazon Associate I earn from qualifying purchases. From time to time, Grant Bakes may also participate in other affiliate programs if I like a certain product or company. Rest assured that I only recommend products that I use myself or ones that I believe you might find helpful for making bread, sourdough, and pizza at home.
00:00 1. Know When to Stop Bulk Fermentation
00:38 2. Shape Your Dough with Good Surface Tension
03:35 3. Stop Proofing When the Dough Still Has Room Left to Grow
04:38 4. Score with One Long Slash at a Shallow Angle
05:37 5. Bake with Steam - Jak na to + styl
Check out my recipe ebook, No-Nonsense Sourdough! 18 creative sourdough bread, roll, and pizza recipes without any unnecessary steps or complicated terminology. Get a copy of the ebook here: grantbakes.com/no-nonsense-sourdough
After a few years of baking sourdough and limited success getting an ear, I was finally able to get one following this video. Thank you!
Excellent explanation of the whole process.
Very educative video. I'd like the cold proofing tip (having the dough uncovered in the refrigerator). I also liked the boule shaping technique. Both worked very nice for me.
Love it😊
It worked!!!! Thank you!!
Beautiful loaf!
Can't wait to try this. Thanks Grant 😊
Thanks for giving it a try!
Ok this helps. I’m going to try it thank you!
Yeah! No problem. Thanks for the comment.
Cant believe you don't have more views on this video, very helpful, thanx!
Thank YOU!
Thank you! Finally a no-BS, no repeated words, no annoying music, all-information video with no ads in the middle-but I think I missed your bulk fermentation. Everyone else does the stretch and fold, or coil fold, or slap & fold, and then a room temp bulk ferment for some hours.
Thank you! I finally understood what I'd been doing wrong:)
This is perfect, my last two bakes I didn't get an ear. Now I know what to work on. Thank you
Good luck, Raquel!
ThAnk you Grant. Looking forward to your next video re: curved or straight blade .
Thanks, Susan. Me too!
Great information Grant. I do all these tips. I also under proof some, find better results.
Thanks for the comment, Rob!
After two awful messy tries using other recipes and methods, I'm glad I found yours I bake a loaf every day now thanks😁
Thanks, Janie! I’m glad it’s working for you.
SURFACE TENSION!!!! Of course! Thank you for this video. Super quick, informative, and helpful.
Glad it was helpful!
I noticed that you also have a baking steel on the rack below your dutch oven. I started doing the same recently and it keeps my bread from burning on the bottom.
I am struggling SO much with the ear!! I had a beautiful ear for about 6 months and then something happened and BOOM! No ear no matter what I do 😩 my starter is super active but I may be over proofing it..I’ll def try your recipe and see how it goes. When taking the dough from the fridge do score it right away and leave on the counter for some time or bake it cold?
very good explanation, one of the best i’ve seen.
what % hydration was this recipe? i find it more challenging with higher hydration.
edit - found it from your other video - 66%
Thanks Grant, In my opinion the ear makes the bread look more rustic, which is the whole idea of sourdough in the first place.
It does! I like it :)
Beg to disagree that "the whole idea of sourdough" is to make bread look more rustic 😆
What about when the dough is to wet? I have a really hard time shaping it.
I would love to see an ear on my bread.
Hey, I used to get better ears, and some times perfect ears. For the past 5 months I've had no such luck.
I personally don't use flour when doing the final shaping because I feel like I can't stretch the dough out as well because it slides on my quartz countertop.
Do you think using the flour would allow for the tension roll to be more smooth and therefore be better off? When I do that tension roll, it does get a bit sticky, and I do use a bit more force than I'd like to.
I've never gotten an ear that good. My stream oven forces me to use convection with steam which may affect it. Trying different things(turn oven off, etc.
Hello, is it possible to have your recipe please? Thanks, Have a good day 🤗
Yes! grantbakes.com/good-sourdough-bread
Hi, Grant. I tried stop bulk fermentation on double size, but the dough is floppy when move out from the banneton and no ear appear. I follow the most steps as your demonstration as possible. How could I solve it?
Shorten your bulk fermentation to 1 3/4 or even 1 1/2 half size.
Hi! Are you able to achieve these results in the circle banneton? Also, my bakes are noticeably larger than this. 500g flour, 425g water. Crumb always looks nice but the bread is so large it only splits on the top but never forms an ear if that makes sense. Is it because it’s too big of a batch?
That’s a pretty big loaf and quite a high hydration. That plus the round banneton could be the reason you aren’t getting an ear like this. If you’re able to get an oval banneton I would suggest it, because I usually score my round loaves differently.
Give my recipe a try if you can! It’s a smaller loaf and lower hydration dough. Easier to handle in my opinion.
@@GrantBakes I see, thank you! I do personally like the high hydration dough. But i will definitely give your recipe a go ☺️
@@abbymullins629 You can stick with the high hydration too :) The oval banneton and batard shape might help you get an ear.
I can't seem to get an ear. My dough rises, it browns, but no definitive ear. I followed this to a T. I noticed when I made my cut this morning it opened up more than yours. Could it be my recipe I am using or my fermentation time? My dough spread out more in my basket than yours did too
What hydration is this dough please?
It's 70% hydration.
Thank you, Grant. One question: during the final shaping, you didn't fold the ends in like you do in other videos. Have you stopped doing that?
I still usually do that, but I didn’t want to over complicate things for this process. You can do that too and the loaf will look even better 👍🏻
Crumshot... 🤗
My bread keeps rising in the fridge and gets too big.
Try adjusting the fridge temperature lower if you can.
The top of every fridge is significantly warmer than the bottom. Proof in the bottom of your fridge.
This probably sounds stupid, but how you score also matters. If you don't have the right angle, it'll spread open but not really get an ear.
True!
That’s me 😫 I just don’t know how to score it , I’m terrified of this process. But to be fair I’ve only done 4 of those and my starter also is just 3 weeks old.
It raises but I just can’t get that ear….
@@katepenner1765 that's a very young starter. Take some time for it to be stronger. If you go look at @the_bread_code he has some good info re scoring. 45° to the loaf (not counter) works best.
Proofing the dough in the refrigerator without wrapping it in a plastic bag is a big mistake. The dough will dry out.
I do it all the time :) Only the top dries a little bit, but that part ends up being the bottom of the bread anyway.
I've literally watched sourdough experiments where the guy intentionally underproofs, and intentionally skips any shaping whatsoever, and still gets an ear. Not a great ear, but still a better ear than all my efforts have been able to achieve.
That's hard to believe about no shaping. Either way, for me it just took a little practice on the shaping and I eventually got it.
@@GrantBakes IKR? I learned the importance of shaping during my last bake.
So all that pissing around before you folded it was a waste of time?
Not sure what you mean, Steve. Do you mean when I was making the dough?