Part

Ear

You might say: grigne, the flap on a scored loaf

The raised flap of crust along a score, where the cut opened and lifted in the oven.

What it does
Shows how scoring, dough tension and fermentation shaped the opening during oven spring.
Ask
Did the score lift into an ear, or open flat?

What to look for

  1. A raised, dark-edged lip along the score
  2. A pale inner flap catches light beside the darker crust

Sources

  1. Maurizio Leo, Everything to know about sourdough ears, articlethese cuts open up to form defined ridges that peel back and away from the main loaf, creating what many bakers call an “ear.”
  2. Maurizio Leo, Everything to know about sourdough ears, articleAn ear that’s just right — not overly large, and not extremely small — indicates a loaf that’s fermented to the right degree

Use it on your project

teardown-apply: hold "Ear" (ear) from the teardown at https://teardownatlas.com/bread/ against my project

Paste it into a coding agent that has the teardown skills.

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