Friends, Romans, countrymen, lend me your ears...
I'm seeking advice on how to get those really nice "ears" that tartine bread is known for. I am using the standard country bread recipe. I seem to get a pretty good oven spring, but my score marks seem to just "stretch" rather than "burst", if that makes any sense. Anyway, I've attached a photo of my last bread to show you what I mean. How do I get those nice "ears"?