In almost 5 years of making sourdough, I've only gotten an ear once before. Turns out my starter sucked. When it died (broke the jar, got glass in it) I spent 6 weeks trying and failing to make a new one. I still don't know why it wouldn't work, but I ordered one from King Arthur, and it's healthy and functional.
I was worried about fermenting this lemon rosemary sourdough since the directions basically only do it for an hour. I wasn't ready to bake yet, so I stuck it in the fridge for a couple hours. It came out beautiful and delicious.
For the dumb people here (me), could you explain what an "ear" is in this context please?
Not OP
https://www.kingarthurbaking.com/blog/2021/02/16/all-about-sourdough-ears
Thanks!
It's the form of the crust. It only happens when the oven rise (the amount the bread grows in the oven) is good, which needs quite a few things going right, from amount of fermentation, to temperature, to good gluten network development etc.
Thank you!