Like many people in the sourdough home-baking world, I think it's fun to seek an open crumb and a prominent "ear" on my sourdough batards. Before, I used to get a true "ear" about half of the time on my batards, but since I learned a simple shaping technique and a scoring technique, I have been able to crank out good ears each time I bake. It feels great when something actually works consistently! Check out my video to see how I did it!
Nothing that I have been doing is groundbreaking, just shaping to create tension and scoring at a shallow angle, all I know is that this combination of consistently shaping and scoring the same way is giving me good results. So I'm going to stick with it for now!
I'm just learning how to score and this has been helpful. Thank you.
Great! I'm so glad it was helpful. If you're active on YouTube, feel free to follow me at "Grant Bakes". I just started posting videos and I'm going to put out a few new tutorials soon.
This was super useful and helped me to understand the direction of tension I am creating when shaping. Something I actually hadn’t fully grasped before! Thanks!
Thanks! So glad you found it helpful. Understanding the direction of tension has definitely helped me.