(Baking & The Perfect Crust) The Secret to a Perfect Sourdough 'Ear': It's All in the Angle

n the world of sourdough, few things are as satisfying as pulling a loaf from the oven with a beautiful, prominent "ear"—that single, crisp ridge that rises proudly from the crust. It's the hallmark of an artisan bake, a sign of a happy loaf with a fantastic oven spring.

But for many home bakers, achieving that perfect ear can feel like a mystery. You can have a perfect starter and a beautifully fermented dough, yet still end up with a score that just opens up flat.

The good news? It’s not magic. It’s a skill, and the secret often lies in one simple detail: the angle of your score.

 

More Than Just a Pretty Crust

First, let's understand why an ear is so desirable. A good score isn't just for decoration; it’s a controlled opening that allows your loaf to expand dramatically and evenly in the hot oven. It directs the "oven spring," preventing your loaf from bursting at its weaker points. The "ear" is the beautiful, crispy result of that energy being channeled perfectly.

 

The Three Keys to a Great Ear

Achieving an ear depends on three things working in harmony:

1. A well-fermented and well-shaped dough with good surface tension.
2. A hot, steamy baking environment (like in a Dutch oven).
3. And, most importantly for this guide, the perfect score.

 

Mastering the Score: It's All in the Angle

Assuming your dough has good tension and your oven is steamy, the final piece of the puzzle is the cut itself. This is where your technique makes all the difference.

1. Use the Right Tool: First, you need an incredibly sharp blade. A standard kitchen knife will drag and tear the delicate skin of the dough. A dedicated, razor-sharp Artisan's Bread Lame is essential for a clean, effortless cut.

2. The Secret: A Shallow Angle Here it is: Do not cut straight down. A 90-degree cut will simply spread open, but it won’t create the flap needed for an ear. The secret is to hold your lame at a shallow 30 to 45-degree angle to the surface of your dough.

Think of it like this: you are trying to create a thin flap on the surface of the dough, almost like you're peeling the top layer of skin. This flap gets caught by the heat of the oven, lifts up, and bakes into that beautiful, crisp ridge.

3. Be Swift and Confident Make your score in one single, smooth, and decisive motion, about ¼ to ½ inch deep. Hesitation will cause the blade to snag. Confidence is your best friend here!

 

Your Step-by-Step Guide to the Perfect Score

1. Chill Your Dough: A cold dough (straight from the fridge after its final proof) is firmer and infinitely easier to score cleanly.

2. Aim at an Angle: Position your lame at that shallow 30-45 degree angle.

3. Make the Cut: With a confident flick of the wrist, make one long, slightly curved slash along one side of the loaf.

4. Bake with Steam: Get it into your hot, steamy oven immediately to maximize that oven spring and help the ear form.

Don’t be discouraged if your first few attempts aren't perfect. Scoring is an art that takes a little practice to master. But by focusing on that shallow angle and a confident cut, you’ll be well on your way to achieving that beautiful, crackling ear on every single loaf. The satisfaction is worth the effort.

Happy Scoring, The Crumb & Crust Co. Team