1. Prepare Your Loaf: Once your sourdough loaf has completed its final proof and is ready to bake, gently turn it out onto parchment paper or directly into your Dutch oven. If desired, lightly dust the top surface with a thin layer of rice flour or all-purpose flour using a small sieve. This helps the scores stand out.

2. Angle Your Lame: Hold your lame or razor blade at a shallow angle, typically around 20-30 degrees relative to the surface of the dough. This angle is crucial for creating a “flap” of dough that will open up and form the ear during baking. A straight-down cut will result in a flatter, less pronounced opening.

3. The Basic Ear Score: For a classic ear, make one long, confident, slightly curved cut across the top of the loaf. Start from one side and sweep towards the other, ensuring the cut is about 1/2 to 3/4 inch deep. The curve helps encourage a more dramatic opening.

4. Creating Leaf or Wheat Designs: To make a leaf or wheat-like pattern, first make a central, slightly curved score down the length of the loaf. Then, make several smaller, shallow diagonal cuts branching off from the central line, alternating sides. These smaller cuts should be very shallow, just breaking the surface of the dough.

5. Criss-Cross or Grid Patterns: For a simpler, yet elegant design, make several parallel cuts across the width of the loaf. Then, make another set of parallel cuts perpendicular to the first set, creating a grid. You can vary the depth of these cuts, making some deeper for more pronounced openings.

6. Artistic Swirls and Freeform: Don’t be afraid to experiment! Use your lame to create swirling patterns, concentric circles, or abstract designs. The key is to make confident, continuous cuts. For more intricate patterns, keep the cuts relatively shallow.

7. Immediate Baking: After scoring, immediately transfer your loaf to your preheated oven (or Dutch oven) to bake according to your sourdough recipe. The heat will cause the dough to expand rapidly, opening up your scores and forming the beautiful “ears” and patterns.

8. Observe the Bake: As your loaf bakes, watch how the scores open up. The angle and depth of your cuts will directly influence the final appearance of your sourdough ear.