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
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Principles of Baking http://bit.ly/principles-of-baking
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