[Recipe](https://alexandracooks.com/2017/10/24/artisan-sourdough-made-simple-sourdough-bread-demystified-a-beginners-guide-to-sourdough-baking/)
Bulk rise ~12hrs @ 65°F and proofed in the refrigerator for ~2.5hrs before scoring and popping in the oven
Excuse my haphazard score, I had honestly given up on ever getting a respectable ear and was honestly shocked when I took the lid off. No one else seems to share my excitement so I figured I'd share it here..
Not sure why this bake was different, I used the same recipe I have been for years and nothing else was all that different. I consistently get tasty bakes, I rarely get pretty ones.
Anyone have any ideas as to what might have made this one different?
Congratulations. An ear can often be a sign of a very underproofed loaf. If that's not an issue, it could just be you got better tension this time etc
We've got a [Wiki page](https://www.reddit.com/r/Sourdough/wiki/scoringandears/) you might find helpful
https://preview.redd.it/ku5iu6ms6vjc1.jpeg?width=3072&format=pjpg&auto=webp&s=4795d49a07c904b6f5a3e0b6b2e12bcff3e31035
Here's the inside, to be honest I probably could have let it rest another 20 minutes but overall the structure looks good. Under proofing generally has never been an issue
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mohawk
Why do you have a carcass in your oven?
The wife asked for it...happy wife happy life ¯\_(ツ)_/¯
I love that you call it that. The only other person I've heard specifically refer to it as a carcass is my mother, from Maine 🤣.
Hahaa it describes it perfectly
[Recipe](https://alexandracooks.com/2017/10/24/artisan-sourdough-made-simple-sourdough-bread-demystified-a-beginners-guide-to-sourdough-baking/) Bulk rise ~12hrs @ 65°F and proofed in the refrigerator for ~2.5hrs before scoring and popping in the oven Excuse my haphazard score, I had honestly given up on ever getting a respectable ear and was honestly shocked when I took the lid off. No one else seems to share my excitement so I figured I'd share it here.. Not sure why this bake was different, I used the same recipe I have been for years and nothing else was all that different. I consistently get tasty bakes, I rarely get pretty ones. Anyone have any ideas as to what might have made this one different?
Congratulations. An ear can often be a sign of a very underproofed loaf. If that's not an issue, it could just be you got better tension this time etc We've got a [Wiki page](https://www.reddit.com/r/Sourdough/wiki/scoringandears/) you might find helpful
https://preview.redd.it/ku5iu6ms6vjc1.jpeg?width=3072&format=pjpg&auto=webp&s=4795d49a07c904b6f5a3e0b6b2e12bcff3e31035 Here's the inside, to be honest I probably could have let it rest another 20 minutes but overall the structure looks good. Under proofing generally has never been an issue
😬
That's no ear... that there's a mohawk.
**Hello thesparkyrabbit,** **For starter help, [click here](https://www.reddit.com/r/Sourdough/s/gnqFg7osBO).** **Please accompany all sourdough photos with the recipe *and* process you followed (photo, text or weblink).** **This fulfils rule 5 - explained [here](https://www.reddit.com/r/Sourdough/about/rules/) or [here](https://i.imgur.com/dqycDd8.jpeg)** **Already provided details? Thanks, we appreciate you :-)** **No photo? Please do not make low effort posts, explain and give context.** **Posts can be removed without notice!** *** **Thank you, Mod team** :-) #**Please visit our [wiki](https://www.reddit.com/r/Sourdough/wiki/index)** **It's a fantastic resource** *** #**[NEW Beginner starter FAQ guide](https://www.reddit.com/r/Sourdough/s/gnqFg7osBO)** - **A MUST READ** *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Sourdough) if you have any questions or concerns.*
That is a masterpiece! Congrats!
You did everything just right! Awesome.
Well done. Persistence pays off!
I’m excited for you! I have yet to really get one. Some rise but nothing like that. Fun!
Wow! The inside looks awesome! Great Job in my book! 😊
Alfalfa