Uneven oven heat?
Happy first day of spring!
This loaf is the European Peasant bread recipe from Artisan Bread in 5 Minutes a Day. I've made this a number of times and am very pleased with how it's turning out. I made a point of angling my lame when I scored this loaf in an attempt to achieve ears, which I did on one side of the loaf, as you can see. Given I was very careful to maintain the angle with each score, do we conclude that the ears on the left and the absence of same on the right would be due to uneven heat in the oven? I'm not belaboring this point in terms of aesthetics...the bread tastes fabulous and it looks good...I'm just curious if I may have an unevenly heated oven, and if so, whether there may are any techniques to mitigate this. Thank you!