Hmm, Your scores opened, so that's good news, since the dough was able to expand early in the bake. Scoring can be a bit tricky until you know your dough, your tools and practice your technique. You may want to search the archives for related discussions - you'll find loads of them. But to get the 'ear' effect you are seeking involves attention to several factors:
final shaping of the loaf to achieve a good form with a taught surface
proofing, but not over-proofing
slashing deeply enough in a smooth, shallow angle (rather than vertically), and
using plenty of steam in the early portion of baking to delay the surface from crusting
I'm no expert, for sure, but am gaining confidence with scoring and am certain you will, too! Show us more and happy baking!
Nice work, what can you tell us about it?
67% hydration ... unable to get it to ear or leaf? ...any suggestion?
Hmm, Your scores opened, so that's good news, since the dough was able to expand early in the bake. Scoring can be a bit tricky until you know your dough, your tools and practice your technique. You may want to search the archives for related discussions - you'll find loads of them. But to get the 'ear' effect you are seeking involves attention to several factors:
I'm no expert, for sure, but am gaining confidence with scoring and am certain you will, too! Show us more and happy baking!
Cathy
thank you for the generous suggestions ... i will experiment further --