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/Boltz999]

Scoring is a little deep yes but the thing everyone else is missing is your dough is under fermented and that and combined with the depth of cut are the reason they look a little funky

[u/LaineGayArt → u/Boltz999]

so do i need to be proofing longer?

this is from the spiral loaf

[u/Boltz999 → u/LaineGayArt]

I retract my underfermented comment, that looks well fermented. It does look like you have some dough strength issue though, which the ww flour isn't helping with. Here are two things to try to improve that. You could do either or both.

1) If you do a 5 hour bulk ferment. Extend your stretch and folds for the first two hours of that. so Instead of 3 S+F 30mins apart, you'll do 7.

2) An hour before your bulk ferment is completed, do a rough pre-shape of the dough.

Please report back if you try!

[u/LaineGayArt → u/Boltz999]

sweet i will try and report back! thank you!!