The Best Sourdough Ear: A Guide To Nailing Your Sourdough Ear Every Time

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The Sourdough Ear. It’s like the holy grail of beautiful looking sourdough. It’s not absolutely essential to a great tasting sourdough, however many of the things you do to create a sourdough ear, will also result in better tasting and textured sourdough.

What Is A Sourdough Ear?

A sourdough ear is the extra crunchy flap of crust that forms on your sourdough bread while baking. It’s formed by a flap of dough that is pushed upwards and peels back while your dough bakes in a hot Dutch Oven.

The perfect sourdough ear.

While creating the perfect sourdough ear may look like it’s out of reach, with a little bit of know how, it’s actually not as hard as you might think.

How Is A Sourdough Ear Formed?

At a basic level, a sourdough ear is created through purposeful scoring of your sourdough before it goes into the oven. Scoring creates a weak point in the dough, allowing it to give way and crack open when it is placed into the hot oven. But this will only happen if your sourdough has good oven spring.

Sourdough ear sometimes referred to as a bread bunny.
The sourdough ear is sometimes referred to as a “bread bunny” because of the way it looks when the loaf is cut. Can you see the bread bunny?

Scoring your bread prompts it to rise in a controlled way – meaning that you can predict the way your sourdough rises, as well as where it forms an ear.

There are certain intentional things you can do to encourage your sourdough to have the best possible ear. Here are 4 ways to give your bread the best chance of forming the perfect sourdough ear.

Create Surface Tension

Your dough must have adequate tension to be able to form a sourdough ear. This tension needs to be built from the beginning of your process, that is right from the stretch and fold phase. The most important part of creating the surface tension happens in the shaping phase.

You need to make sure that you lock in the surface tension on your dough so that it’s taught when you go to score it. It’s really hard to score loose dough – the blade will get caught and it gets very messy.

Surface tension will increase with a long cold ferment, as the dough forms a skin and holds all the airy gas bubbles inside, but ultimately you need to have a good shaping technique.

Here are two videos of how to shape both a boule and a batard.

Scoring Correctly to Form A Sourdough Ear

In order to form a sourdough ear, you must score in such a way that you create a flap of dough which is pushed upwards and peels back. The best way to do this is to use a very sharp razor or lame. A knife will not be sharp enough.

It’s even better if you use a curved blade. You need to score your bread off centre and from end to end. The perfect sourdough ear is created with just one single slash across the entire bread surface.

One single incision, from end to end using a curved blade with produce the perfect sourdough ear.

If you don’t have a curved blade, you’ll need to hold your razor or lame at an angle to create a curved flap.

Scoring has a huge bearing on creating the perfect sourdough ear.
This slash is off centre and follows the curve of the bread to give the best chance for an ear to form.

It needs to be just deep enough, so around 1 inch – not too deep or you will cause other problems. A steady, swift hand will create the best incision (kind of like a bread surgeon, right?).

Make Sure Your Dough Still Has Spring

Oven spring is important to creating the perfect sourdough ear because it’s the oven spring that pushes upwards and forces the flap of dough that you’ve scored to be pushed back. Creating oven spring is a multi faceted approach which I’ve covered here.

Basically, it’s super, super important not to overproof your dough – you want to bake it at just the right time to make sure it really can puff up in the oven. You might need to bake your dough just before you think it’s ready to really make sure that your dough has the energy it needs.

You’ll find out how to check that your dough has not overproofed by lightly flouring your finger. Make a small indent in the dough with your finger, if it stays there, the dough has overproofed. If the indent springs back very quickly, then your dough is underproofed. You can read more about this here.

This dough had plenty of oven spring – you can see this by the section of golden crust which represents how the dough has been pushed upwards and back, forming the ear in the centre of the bread.

Steam Your Dough

Steam is an important part of creating a good sourdough ear. Using a Dutch Oven to cook your sourdough in will ensure that the moisture from the bread is trapped inside the pot. You can create even more steam by spraying water into your Dutch Oven just before you put the lid on, or oven popping a few ice cubes at the base of your Dutch Oven before placing your sourdough on top. I find this creates a delicious crackling sourdough crust.

Steam is important to sourdough because it keeps it soft while baking and ensures it continues to expand freely, giving you maximum oven spring. If you didn’t have steam, the crust would form more quickly and the dough wouldn’t be able to puff up as much. Steam keeps everything expanding until the very last minute. Then when you take the lid off, you enable that really crunchy crust to form.

Steam will also help you to get a glossier, more caramelised crust. This is because the water in the steam dissolves the sugars in the dough when it touches it. As the steam evaporates, the sugars are left behind. This is what creates the crunchy, caramelised crust. It helps to make it glossier too!

If you are looking for an easy recipe to bake sourdough, you’ll find one here.

If you are wanting even more tips to improve your sourdough baking technique, you’ll find lots more here.

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