How do you hold a lame to create an ear when scoring?
When using a lame, position the sharp blade at a 45° angle while scoring. This technique helps create that beautiful ear by letting one side rise more than the other. For even better results, try drying the dough's surface with a bit of flour or chilling it briefly before you score.
Answered by Hendrik, The Bread Code
From the book
The scoring cut is done at a 45° angle relative to the dough’s surface slightly off the dough’s center. With the 45° angle cut the overlaying side will rise more in the oven than the other side. This way you will achieve a so-called ear on the final bread. The ear is a thin crisp edge that offers intriguing texture when eating. The thin edge is typically a bit darker after baking and thus offers additional flavor. In my opinion, the ear turns a good loaf into a great loaf.
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