Since baking my first yeasted bread last thanksgiving, I've been hooked. Making a sourdough has been the biggest challenge and after several dozen loaves I finally have one I just have to share. The recipe was from the BBA with 4.5 oz of whole wheat in the KA bread flour. The other items are cinnamon raisin bagels and kaiser rolls.

The only thing I did different this time was to bake directly on a baking stone rather than on a sheet pan, though it doesn't seem like it should make that big of a difference. Does anyone have a secret to share to get the ear to bloom?