Creating a “grigne” (aka “ears) in a bread can add real panache to the sight of a bread. And creating a double grigne to give a bread opposing “ears” is relatively easy.  But the process can also be “double edged sword.”  You may think aesthetics important in baking, but it’s all about fermentation, hydration and timing. So when you pull out a double edged goodie from you oven, before you pronounce victory, you need to slice into the loaf.

Because that’s when you find out whether loaf made “the cut.”  This loaf , ears/grigne and all,but sliced open, it didn’t make the cut.