How to Achieve a Beautiful Sourdough Ear

Here’s a breakdown of the key factors:

1. Proper Scoring:

Depth: A shallow cut (about 1/4 inch) is ideal to allow the dough to rise without tearing.
Angle:Score at a 45-degree angle to encourage the dough to open up and form an ear.
Tool: A sharp lame or razor blade is best, but a serrated knife can work in a pinch.

2. Sufficient Proofing:

Underproofed dough: Won’t have enough internal gas pressure to form an ear.
Overproofed dough: May be too weak to hold its shape during baking.