In hopes of achieving that elusive double slash (or grigne) on my facsimile of Sullivan Street Bakery's Truccione loaf, I put out some selfies of my loaves in different corners of the bread diaspora. Below are some return words of advice that were returned.
Thanks to Phil Agnew, Michael the baker, Aidan Chapman,and Codruta Popa, among others! Bread is personal. It's as subjective as wine or art. But happily any baker can get better insight from more experienced brethren. It's like breaking bread and sharing a loaf!
- Michael ThebakerJeremy as far as I can see there is no double grigne. Ear on one side only. due to cut and also the direction of mould, ie tension in dough. Double grigne only with two cuts in opposite directions. Sharp razor cut almost horizontal and NOT deep. The dough does the rest.
I think double ear it's made when a certain angle is applied when scoring
- pipsbread@jerm_11104 perhaps a little wetter with a warm bulk room temp, reckon it's not developed enough … Preshape a little earlier than you normally would for room temp bulk and shape it tight and retard proof. Single score straight the middle with a tiny bit of an angle. See if that gets you a double gringe 🙂