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19d โข ๐ฌ General Discussion
Your sourdough doesn't have an ear. Here's whether it's supposed to.
This comes up all the time, so letโs settle it once and for all ๐
๐ฅ What Actually Creates an Ear
An ear forms when three things happen together:
โ๏ธ Lean dough (no oil, no honey, minimal enrichment)
โ๏ธ Strong surface tension from shaping
โ๏ธ A low scoring angle, about 30โ35ยฐ, creating a flap instead of a straight cut
Take any one of those away and the ear disappears.
Not because your scoring is bad. Not because your oven failed. Because the dough wasnโt built for it.
๐ Hereโs Where Most People Miss It
If youโre adding oil, honey, butter, or eggsโฆyouโre making an enriched dough.
And that dough is designed to stretch in every direction during the bake.
Thatโs not a mistake. Thatโs exactly what it should do.
Expecting an ear on enriched dough is like expecting focaccia to spring like a baguette. Itโs just not how it works.
๐ฅ The Bottom Line
The ear is a lean-dough result.
If you want it:
โ๏ธ Lean formula
โ๏ธ ~75% hydration or lower
โ๏ธ Strong shaping tension
โ๏ธ 30ยฐ scoring angle
Thatโs the whole recipe.
๐ What are you baking right now, lean or enriched?
Drop it below and Iโll tell you what result to expect.
~Henry โญ๐ฅ
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Your sourdough doesn't have an ear. Here's whether it's supposed to.
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