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No Ear

Baking

The "ear" is the flap of crust that peels back from a score mark during baking. It is prized for aesthetics and texture. Getting a good ear requires proper scoring, steam, and dough condition.

Try This Right Now

  • 1For next bake, score at a shallower angle (15-30 degrees)
  • 2Ensure oven has adequate steam during first 15-20 minutes
  • 3Score deeperā€”about 1/4 to 1/2 inch into the dough

Detailed Solutions

Proper Scoring Technique

Moderate

Angle and depth matter for ear formation.

  1. Hold blade at 15-30 degree angle to surface
  2. Score with swift, confident motion
  3. Cut about 1/4 to 1/2 inch deep
  4. One long score works better than multiple short ones

Steam Enhancement

Easy

More steam helps ear development.

  1. Preheat Dutch oven with lid for 45-60 minutes
  2. Work quickly when loading dough
  3. Keep lid on for first 20 minutes
  4. Steam keeps crust soft so ear can lift

Why This Happens

No ear forms when scoring angle is too steep, steam is insufficient, dough is overproofed, or the cut is too shallow. Contributing factors include: Scoring at 90 degrees instead of shallow angle, Insufficient steam in oven, Overproofed dough that cannot spring, Score too shallow, Dull blade dragging instead of cutting.

Prevention for Next Time

  • Score at a shallow 15-30 degree angle to the dough surface
  • Use a sharp lame or razor bladeā€”dull blades drag
  • Ensure adequate steam for the first 20 minutes of baking
  • Bake cold dough straight from the fridge for better oven spring

Related Issues

Having other problems? Check out these related troubleshooting guides.

Flat LoafOverproofedBlowoutSkin Forming