The thin, crispy flap of crust that peels up along the score line during baking -- a sign of good oven spring and proper scoring technique.
An ear forms when you score the dough at a shallow angle (about 45 degrees to the surface). The flap created by the cut lifts as the dough expands, baking into a thin, crunchy ridge. It's purely aesthetic and textural -- it doesn't affect the bread's taste or nutrition. But it looks great and adds a satisfying crunch. Getting a good ear requires properly fermented dough, adequate steam, and a confident, decisive score.
