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!

• Aidan ChapmanVery shallow cut with a fresh razor

  February 13 at 4:56pm · Like · 1
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  Aidan ChapmanA done deal Michael Thebaker

  February 13 at 6:26pm · Like
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  Jeremy Shapiroas opposed to a dull razor?

  February 13 at 6:30pm · Like · 1
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  Jeremy ShapiroAidan, in all seriousness, how do you get a double grigne?

  February 13 at 6:30pm · Like
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  Aidan ChapmanJust touching the skin with the very sharp razor like a butterfly gently runnin across

  February 13 at 6:36pm · Unlike · 2
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  Jeremy Shapirotop, side…what angle?

  February 13 at 6:36pm · Like
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  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.

  February 13 at 6:40pm · Unlike · 2
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  Aidan ChapmanVery slightly on a angle like cutting skin

  February 13 at 6:40pm · Like · 1
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  Michael ThebakerJust so Aidan

  February 13 at 6:41pm · Like · 1
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  Jeremy ShapiroThanks Michael and Aidan, meant to say how "to" for that double one, not this beauty which is bitchifying initself…monster work!

  February 13 at 6:42pm · Like · 1
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  Michael ThebakerAngle almost horizontal BUT try to place every loaf with tension in the same direction otherwise some loaves will burst and some not. Cut away from tension do dough pulls back to make earb

  February 13 at 6:46pm · Unlike · 1
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  Jeremy Shapirohttp://atcast.typepad.com/…/6a00d8341c9adb53ef01a73d72b… like this one!

I think double ear it's made when a certain angle is applied when scoring

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  and it also have somthing to do with oven temp and steam

  hmmm…I have to get it, still trying to crack the code on a bread from a bakery I want to work for!

   

  

  ever since I got my electric oven, I started to have some loaves with double ear

   

  

  I never got them before, when I used gas oven

  

  but I am sure that angle cut is important

  

  I usually have a small second ear, or just an incipient undeveloped one

  

  i am intrigued by it and I am curious too

  

  your loaves are excellent!

  are you slashing straight down or two sides?

  

  one straight cut

  Thanks!

  

  never on the middle of the loaf

  hmmmm on the side?

  

  if you divide it on three imaginary segments, then on first or third segment

  

  not on the middle one

  kind of a 45 degree angle?

  

  more of 35 degree

   

  

  I'll hunt this ears from now on, curious what are their secret

  Happy ears!

  

  :)) thats a good one

  Ears always smile!

   

   

   

  

   
  

  pipsbread@jerm_11104 make it wetter 😉

  jerm_11104@pipsbread probably, or too young, it's around 75-80!!

  jerm_11104Wetter why? @pipsbread

  pipsbread@jerm_11104 really? It looks young … But even the profile shape hasn't slumped at all in the oven … Go more water … And maybe warmer or longer bulk …

  jerm_11104@pipsbread I bulk proofed for over 8 hours in fridge, it's 80% hyd, maybe longer final proof? Or I push the envelope to 95-100% hydr!?

  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 🙂

  jerm_11104@pipsbread thx mate! I'm on it!