Sourdough Bread with EAR

Find out how to get an ear on sourdough bread by watching this video. The secrets of creating a sourdough bread with ear are revealed in details. Gluten development, dough strength, good oven spring, correct bread scoring, and other aspects are very important in getting a bread ear.



  • 700g strong wheat flour (14% protein content)
  • 175g spelt flour
  • 586g water
  • 180g sourdough starter (100% hydration)
  • 19g of salt.


  1. [Day 1, Saturday, 12:30] Scaling. Start by measuring the ingredients. 
  2. Immediately after,  Mix water + flours. Mix only the flours with water just until well combined. Do not knead at this stage, just ensure there is no unincorporated dry flour resting in the bowl and that's it. I used water at room temperature. I use a bread proofer set at 28ºC. Without one, find a warm spot in your house. Can be your oven with only the light on. Then, you'll just need to cover the bowl with a lid to avoid the dough to dry at its surface. Leave the dough for the autolyse phase for 2 1/2 hours.
  3. [Day 1, Saturday, 15:00] Sourdough starter. Add the starter over the dough and knead for 10 minutes with a standing mixer on the second speed. If you do not have one, knead by hand. Then, leave the dough to relax for 1 hour and 30 minutes.
  4. [Day 1, Saturday, 16:30] Salt. Incorporate the salt and knead for 10 minutes more in the standing mixer on the first speed. Then cover the bowl and let the dough relax for 1 hour.
  5. [Day 1, Saturday, 17:30] Divide and Stretch and Fold. Take the dough out of the bowl, put it on the slightly wet table board and divide it in 2. Stretch and fold each piece on the board and place them in squared glass bowls. Let them sit covered for 30 minutes.
  6. [Day 1, Saturday, 18:00] Lamination. Take each piece out of the bowl and do the lamination. Let the dough rest covered for 30 minutes. 
  7. [Day 1, Saturday, 18:30] Coil fold 1. Start now a set of 4 coil folds performed straight in the bowls. Do the first coil fold set in each glass bowl and let them sit for 30 minutes covered.
  8. [Day 1, Saturday, 19:00] Coil fold 2.  Do a second set of coil folds in the glass bowls and let them sit for 30 minutes covered
  9. [Day 1, Saturday, 19:30] Coil fold 3. Do a third set of coil folds for each dough and let them sit for 30 minutes covered.
  10. [Day 1, Saturday, 20:00] Coil fold 4. Do the fourth set of coil folds for each dough and let them sit for 30 minutes covered.
  11. [Day 1, Saturday, 20:30] Shape the loaves on the lightly floured board. Place the dough face down into well-floured bannetons. Repeat the process for the second piece of dough. Let the covered bannetons still rest at room temperature for 1 hour and a half before placing them in the fridge overnight. This timing doesn't have to be exact. They can stay in the fridge until you are ready to bake during the next day.
  12. [Day 2, Sunday, 9:00] Score. Before scoring, you need to preheat the baking stone and a steaming system inside.
    Take the dough out from the fridge and reverse the banneton on a baking paper. Score and decorate the bread as you like.  Immediately after, slide the loaves on the baking stone. Then create steam in the first part of the bake.
  13. Bake in the preheated oven at 270ºC for 15 minutes. After these 15 minutes, remove the lid and continue to bake at a reduced temperature of 230ºC for 30 minutes. 
  14. [Day 2, Sunday, 9:45] Cool. The bread needs to cool for at least 2 hours until it reaches the room temperature. The cooking process continues slowly even after taking the bread out of the oven, so this is why it is important to not skip this step and to resist cutting it too early. If you can, of course...
  15. [Day 2, Sunday, 11:45] Cut. Now is the big moment to enjoy a slice of bread... or more...


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