Just Made two loaves of 20% Rye and jalapeno sourdough (20% Rye, 80% KA bread flour, 71% water, 2% salt). This is my second attempt this month. When Rye is part of the equation, I cannot get a good ear, actually I don't get an ear at all. . Otherwise, I get wonderful ears/scoring when I don't use Rye. My white or freshly milled bread otherwise come out amazing with good oven spring and an ear. I baked these 2 on a cooking stone, steamed using lava rocks in a 450f oven preheated for one hour.
Ok,OK, call me an aesthetic nut job. The lack of an ear just troubles me.
What could be my issue?
Another user - name not mentioned - has the opposite. Combine the 2 and see what happens. PS - they are notified. Enjoy
The 20% rye flour could be speeding up your timing. Have you tried shortening them or getting the dough into the oven sooner?