This is an 85% white flour, 15% WW flour loaf, with 67% water. Proofed in a banneton, scored with a real lame, and baked with steam at 450F.
I’m happy with the crust, the crumb, and most importantly the taste, but I didn’t quite get the ear I was hoping for. I’m usually about 50/50 with the scoring.
If anyone gets more consistent results, I’d love any tips. I’m............ all ears.
http://www.thefreshloaf.com/handbook/scoring