Paying attention to technique works!
Currently I’m baking only once a week so my chance to “try again” comes once a week. Last week baked Batards for the first time in I don’t know how long. I’ve been focusing on Pullman loaves. The ear development didn’t come out as well as I desired. My hypothesis was that my slashing was too vertical and not at a shallow enough angle.
I used a different Lamé with a curved blade that rode more easily on the surface. Result: much better ear development!
I’m sure if I was baking hundreds of loaves a week this would be nothing. However, I don’t and I really want to be consistent even though I do small batches each week (and give most of it away).
BTW… regardless of the inconsistency of my recent bake’s ear development, the bread tastes awesome! It made a great base for Eggs Benedict last night!
Baked By Bear Sourdough 
Ooh, they look beautiful! What recipe do you use? Do you bake in Dutch ovens? I’m curious about your process, I’ve never been able to get mine to look like that.
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Yes. I’m baking these in Dutch Ovens. The loaves have been resting overnight in my fridge. I preheat them at 450°F (convection)
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I bake for 30 minutes with the lid on and then transfer to a cool stone to bake another 12 minutes. The cool stone insulates the bottom from getting too dark while the rest of the crust gets darker.
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Here is a link to my basic recipe… https://bakedbybearsourdough.com/2020/08/16/basic-sourdough/
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Thanks! I have had problems with the bottom getting too dark so I will try that next time!
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I’ve an artificial stone which I’ve used for years that’s not cracked putting it in a hot oven.
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