February 3, 2022 - 12:20am
EAR, I lost my EAR
My first few loafs, I got wonderful ear I thought this is the norm, you bake a loaf, and you get big nice ear, but suddenly I lost I am trying now my tenth loaf with tiny ear, what am I doing wrong now, what is the secret for an EAR? Please help
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For the flour or maybe with time the fermenting time has gotten longer?
What you mean, I use bread flour with whole wheat, I leave it in the fridge overnight and as for finger poke test some areas are good and some the dent comes back fast. What am I doing wrong?
dramatic changes in room temp or amount of other food in the refrigerator that could raise the temps inside the refrigerator? Seasonal changes that can affect flour and water temperatures? Check back into your notes and see if similar problems seem to pop up about the same time each year. Ambient humidity changes? How about a new sharp blade for scoring?
it sounds like whatever the reason, the dough is at a later stage of fermentation than before. Try shortening the time the loaf ferments. What is your aproximate location?
Yes, I am getting to think it is the weather because at my daughter's house in Florida the bread comes out perfect, but I am in Montreal ((-30C outside) even the house is warm but may be artificial heat is not the same, thank you for the input :)
That would do it. You might want to use more sourdough in the mix or give it more time. I know, just the opposite of what I wrote above. I finally got a little ear on my baguettes today. I also have cool weather and the starter runs slow.
I will try that, thank you
This is the best look I got , no peel back just expansion
I just twigged on this bit. Winter heat in Canada is dry heat. The colder it is outside, the more you will heat / dry out the air inside your home unless you supplement it with a humidifier.
Florida heat I would assume is reasonably humid.
You can get a hygrometer to check your humidity... or just monitor yourself -- lots of sniffls, congestion, static electricity when you touch grounded metal surfaces.... all signs of dryness.
of the water in Florida for your daughter's house and the water where you are now. Might also want to boil water and let it cool before using. How does the flour behave? Any differences?
Hi Margo,
I'm not far from Montreal, and I struggled with oven spring too, until I strengthened my starter. If you haven't seen this thread, you may want to take a look. It may help you. https://www.thefreshloaf.com/node/69918/sourdough-cold-temperature