/ck/ - Food & Cooking

Any of you guys have experience in getting these awesome ears on your breads?
I've only been making boule shapes and my scores only produce dissapointingly flat patterns.

I've tried shallow scores and timing my final proofings such that they're not underproofed or overproofed (which is also another mystery I have). I tried cooking at 500F for the first 20 minutes.
I bake with a combo cooker, do I need more steam? Do I spray water on the boule before putting it in the oven? Do I put a steam tray in before covering the combo cooker
I'm making another one in about 2 hours and the only thing I'm gonna try this time is to place it in slightly underproofed and make an even more shallow cut.

you're the only people I can ask because I don't want to join a bread forum.