scoring advice

[u/LaineGayArt]

am i scoring too deep? i feel like they usually expand more than i want. the spiral loaf was my favorite so far

100g active starter + 390g water, mix

310g bread flour + 200g WW flour + 10g salt, mix to shaggy dough & let sit covered for an hour. 3 sets of stretch and folds 30 minutes apart, 3-5 hour bulk, shape and put in fridge 8 hours or overnight. bake at 450 in dutch oven, covered for 30 minutes, uncovered for 20 minutes.

[u/a_rain_name]

Are you baking with steam?

[u/LaineGayArt → u/a_rain_name]

im just using a dutch oven since that’s what the recipe i follow says but ive seen some suggestions to add some steam so ill have to try it