Ohr-Formen (Ear Formation) — Scoring Technique for a Prominent Ear

How to create a pronounced 'ear' when scoring sourdough (ohr-formen). Practical steps, tooling, and the dough science behind a clean, reliable ear.

Why This Technique?

Ohr-formen (ear formation) uses a shallow, angled score to create a distinct lifted lip — the 'ear' — during oven spring.

A properly executed ear is a function of cut depth, angle and dough condition. A shallow, angled incisions let the surface separate along a predictable plane; combined with rapid oven spring, the separated skin lifts to form the ear. The technique relies on surface tension, dough strength and high initial oven heat to succeed [1][2].

✓ Produces a dramatic, bakery-style ear ✓ Controls expansion direction to avoid random bursting ✓ Enhances crust texture at the score line ✓ Gives a consistent aesthetic signature to loaves

When to Use

✓ Suitable for:

  • • Maturely proofed sourdough boules and bâtards with good surface tension
  • • Wheat-based doughs with medium to high strength (gluten well-developed)
  • • Loaves baked in a closed, preheated vessel (Dutch oven, cloche) for strong oven spring

✗ Not suitable for:

  • • Overproofed dough → Lacks the internal tension needed for a clean ear; will collapse or split irregularly
  • • Very weak, slack dough → Insufficient structure to lift a lip; scoring will gape or tear

Step by Step

Preparation:

Work with a dry, taut surface. Lightly dust only if needed; excess flour hides the cut and reduces cohesion.

1

Position the loaf with the seam side down so the smooth surface is up and taut.

👀 Smooth dome, minimal looseness at the seam.
2

Hold the bread lame/Scoring Tool at a shallow angle (about 30° from the surface) to the direction you want the ear to lift.

👀 Blade nearly grazing the surface at an angle.
3

Make a single decisive cut: shallow (approx. 2–3 mm deep) and 4–7 cm long depending on loaf size. Do not sawing — a swift, confident motion is key.

👀 A clean incision with a thin flap of dough.
4

Optionally, score a small secondary perpendicular nick at the heel of the main cut to help the ear break cleanly.

👀 Small starter nick behind the main cut.
5

Transfer quickly into the preheated Dutch oven or onto the baking surface; trap steam immediately and bake according to your recipe.

👀 Loaf placed into vessel with lid to create steam.

🎬 Video Tutorial

Scoring for an Ear - Demonstration 📺 Sourdough Techniques ⏱️ 3:12

A concise demo showing angle, depth and motion for ear formation.

Alternative Techniques

Straight Vertical Slash

When you want a controlled central bloom rather than a pronounced ear

Double Cut (parallel)

Creates decorative ears or ears with multiple lips for stylistic loaves

Deep Single Cut

Use when an open crumb is desired over a defined ear (accepts a larger gash)

Sources

  1. [1]
    The Perfect Loaf – The Perfect Loaf – Link
  2. [2]
    Plötzblog – Plötzblog (German Sourdough Resource) – Link