Scoring and baking cold dough
Hi everyone. I am in desperate need of some brilliant assistance by anyone who can truly help. My dough is 68% hydration with 40% prefermented flour [fully active starter]. We bulk ferment for two hours then preshape and shape batards and baguettes. The dough immediately goes into our walk-in refrigerator to proof for 17 hours. Due to our production schedule and our need to immediately bake, we let the dough sit at room temp for 20 minutes before slashing and baking. Since we are baking a full load of bread in our wood fired ovens, we do not introduce any further steam. The temp of the oven is between 500 and 525 before loading the loaves. The loaves are properly shaped and properly scored however the cuts do not form ears. I'd love for the bread to look as good as it tastes! It seems like the cut is filled in as oven spring occurs. Any ideas would be greatly appreciated. Thanks!