Dutch Oven too small to give boule an ear?
I've been baking sourdough for awhile and think I've got a decent handle on most variables and getting maximum rise out of my bread while it's in the oven, but i've never been able to get an ear. I think it's because of my dutch oven and here's my theory:
Ears are formed during the baking process with a good angled score and one side of the score sort of pulls away from the other and lifts because of the angle of the cut. When I score my bread—albeit not tremendously well— and then put it in the dutch oven, it more or less squishes together because it just barely fits into the floor of my dutch oven. I think because the score then gets pushed back together, when the bread bakes, it doesn't have enough freedom to split and lift because there isn't enough separation between the score anymore.
Does this theory sound possible? Would the only fix be to bake with a larger dutch oven that gives the bread plenty of space to sit with room around the edges?