How to Make a Classic Cold Fermented Bread with a Nice Ear
The no-knead method is here to stay, and I will keep using it as long as the breads keep turning out the way I want them to. Here is another fine example of this method. A free-standing moderately high hydration loaf that only requires a few folds and a nice tight final shape. What is an ‘ear’ and why would you want one? An ear is a raised sharp-edged part of the surface of a loaf that is extra crispy. It is created by scoring the dough in a certain way and by baking it correctly. A nice ear makes the loaf look great and it indicates a few things too. In order to achieve a nice ear, the dough must be correctly proofed, scored, steamed, and baked. 📖 Get the recipe ➡️ https://www.chainbaker.com/ear ---------------------------------------------------------------------------------- 🥨 Become a channel member ⤵️ / @chainbaker ---------------------------------------------------------------------------------- 🌾 Support the channel on ko-fi.com ⤵️ https://www.ko-fi.com/chainbaker ---------------------------------------------------------------------------------- 🔪 Find all the things I use here ⤵️ 🇺🇸 https://www.amazon.com/shop/ChainBaker 🇬🇧 https://www.amazon.co.uk/shop/ChainBaker ---------------------------------------------------------------------------------- 🥐 Learn all about bread making here ⤵️ Principles of Baking http://bit.ly/principles-of-baking The Steps of Baking http://bit.ly/steps-of-baking ---------------------------------------------------------------------------------- 🍞 Share your bakes here ⤵️ https://www.flickr.com/groups/chainba... ---------------------------------------------------------------------------------- #Bread #Baking #ChainBaker
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