1. 1. Ensure Your Dough is Properly Proofed: An under-proofed dough will hinder ear formation, while an over-proofed dough won’t hold the score. Your dough should feel light, airy, and slightly jiggly, with some structure. A poke test (where the dough slowly springs back) is a good indicator.

2. 2. Preheat Your Oven and Dutch Oven Thoroughly: Preheat your oven to 450-500 F (230-260 C) with your Dutch oven inside for at least 30-60 minutes. High heat is essential for good oven spring.

3. 3. Gently Transfer and Dust Your Dough: Carefully invert your proofed dough from its banneton onto parchment paper or directly into your hot Dutch oven. Lightly dust the top surface of the dough with rice flour or all-purpose flour to help the lame glide smoothly.

4. 4. Prepare Your Lame for Scoring: Ensure your lame or razor blade is extremely sharp. A dull blade will drag the dough. Hold the lame firmly, ready to make a swift, confident cut.

5. 5. Execute the Primary Score for the Ear: For a classic ear, make one long, deep, and angled cut. Hold your lame at about a 30-45 degree angle to the dough surface. Start from one end and move swiftly to the other, aiming for a depth of about 1/2 to 3/4 inch (1.25-2 cm). The angle creates a flap that will lift.

6. 6. Add Secondary Decorative Scores (Optional): After your primary score, you can add shallower (about 1/4 inch or 0.6 cm deep), decorative scores for aesthetics.

7. 7. Bake with Steam: Immediately after scoring, carefully place the dough into the preheated oven. If using a Dutch oven, cover it. If using a baking stone, create steam in your oven. Steam keeps the crust soft for the first 15-20 minutes, allowing the dough to expand fully.

8. 8. Uncover and Finish Baking: After 15-20 minutes, remove the lid from your Dutch oven or vent the steam. This allows the crust to dry and crisp up. Continue baking until the internal temperature reaches 200-210 F (93-99 C) and the crust is deeply golden brown.