Ear on Sourdough

[pastrypastaonion]

Does steam play a crucial role on creating a good ear on sourdough? What other factors could affect the formation of an ear? Thanks in advance.

 

[Mona]

Yes, steam is crucial for creating a good ear on sourdough. It keeps the dough surface moist, allowing it to expand properly in the oven before the crust sets, which helps form that nice ear. Other important factors include scoring the dough at the right angle and depth, maintaining proper dough hydration, ensuring good fermentation, using a hot oven, and building enough dough strength through kneading or folding. All these contribute to a better ear on your sourdough. Happy baking!