42: How to get a good EAR on your loaf - The SIX main factors - Bake with Jack

Summary by Krater

The video explains the six key factors—dough tension, proofing time, knife sharpness, scoring technique, baking surface temperature, and steam—that determine whether a sourdough loaf develops a large 'ear' during baking.

From the video

Answers: Why does my sourdough bread not get an ear?

• sourdough bread ear
• bread scoring technique
• dough tension
• oven spring
• baking stone and Dutch oven

What it concludes

• Dough tension across the top of the loaf must be built during shaping and reinforced by resting.
• Baking at the right time before over-proofing preserves oven spring.
• A razor-sharp knife or lame is required for a clean, swift slash.
• A shallow angle when scoring creates a flap that opens up into an ear.
• Baking on a hot surface like a baking stone or Dutch oven maximizes oven spring.
• Steam keeps the dough soft for longer, allowing the ear to open up fully.