Ears, I read that somewhere. Let's say you've got a boule loaf and you
score it across the top in such a way that one side of the score sorta
peels back when baked, One bread baker told me that to get that
effect, you score the top at a 45 degree angle rather than 90 degrees
as you would for French bread, and I can see how that might work. But
it doesn't work for me.

I wonder whether these fancy crust features aren't possible in a home
oven like mine. More likely, I'm doing something wrong! Maybe I don't
get enough surface tension, or maybe the bread needs a good misting to
get more oven spring, or what?