Lately I've had an obsession with getting those beautiful "ears" to form on my bread. My results have been fairly inconsistent and am not really sure why. I know that the angle at which I hold my blade has a lot to do with it but I'm not really sure what else plays a part in getting those fabulous ears to show up. I'm fairly sure steam is a factor, but how about the hydration of the dough? Does this play a role at all?
Any feedback would be hugely appreciated!!