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An ear on my bread! I’m so happy that an ear had appeared on my bread. Perhaps it’s not perfect but it’s there. The last time I baked was kind of a disaster, and the bread turned out quite flat, like a frisbee. This time I lowered the hydration for the 15 protein flour. For twenty minutes I left the bread in the freezer, and that made it so much easier to score with my lame. The bread is composed of tipo 00, purple wheat and a little rye and the hydration is about 68 - 69 % The last bread had an hydration of 80 % Although it had autolysed for two hours and I did several stretch and folds it didn’t retain its form and flattened out in the Dutch oven. So I’m glad that it succeeded so much better this time😊