CRAZY LOOKING BOULE!

Hello everyone!  I am a newbie baker and have been lurking on this site for several weeks.  I have garnered SO MUCH useful information in that time - thanks to all!  I had to post this because I can't figure out what I am doing wrong.  I have baked this recipe several times and each time I get a strange "bloom" like in the pics. This was the worst yet.  I have tried scoring several different ways but it always comes out of the oven looking odd.  Could this be a proofing problem.  If anyone recognizes this problem, I will be so grateful for any help.

RECIPE:

6 oz starter (refreshed)

15 oz high gluten flour

1 tsp salt

1/2 tsp dry yeast

6 oz cool water   

In KA mixer, mix all ingredients until pulls away.  Knead in KA on #2 setting until supple windowpane can form.

When the dough is sufficiently kneaded as described above remove it from the mixer and knead it a bit by hand and then form it into a ball, sealing the bottom by rubbing it across an unfloured counter.  The dough should be smooth, elastic, not very sticky.  Note, I used no flour once I took the dough out of the bowl.  If you've done this right, you won't need any.

Next rub some olive oil in your plastic rising container.  Put the ball in upside down and then turn it over.  Cover the tub and place in the refrigerator until the next day.  This is so important.  Dough develops flavor through a cool slow rise.  I cannot bake a good boule without this step.  (Note:  If you let the dough remain in the refrigerator for 2-4 days, it will make a fabulous pizza crust).

The next day, take the tub out and allow it to reach room temperature (3-4 hours). Set your oven to 500 degrees.  I keep a large stone in the bottom shelf at all times. Divide the dough in half and shape each into a round ball.  Place one inside a floured banneton (round willow basket without a lining).  I cover mine with a clean new shower cap.  Place the other in your La Cloche and cover it to rise on the counter.  Keep the Banneton in a cool place to rise, as both loaves will be baked in the La Cloche and the first loaf will be ready before the second can go in the oven.

This next step is key.  You want to catch your dough on "the rise" when you score it and then bake it.  This is why so many people complain their loaves fell when they scored them.  They waited too long.  How long should you wait?  This is something you learn with time.  It is before the dough doubles.  Maybe about 40 minutes or so.  It depends on the temperature of your kitchen and how much water is in the dough.  The key here is not to let it rise fully.  You want it to "pop" in the oven.  The heat creates an explosion and if you catch the dough on the rise it makes that explosion huge, versus uneventful (hense a fallen loaf).

I sprinkle my boule with flour and then slash it three times.  The center slash is straight and the two outside slashes at an angle to create a V with the straight slash in the middle.  On the banneton risen loaf, I make a cross.  It blooms so beautifully like this.

For the first loaf, once floured and slashed - place the covered la cloche with your nearly risen loaf on the middle rack of your oven.  Reduce the temperature to 425.  Bake it covered for 35 minutes.  Remove the La Cloche cover and let it continue to bake until sufficiently brown.  Remove from the oven and place the loaf on a rack to cool.

Next, immediately turn the banneton loaf over onto the la cloche.  Slash it in your desired pattern and then cover it.  Note, the la cloche will be very hot.  Cover it and repeat the baking process as above.

Sorry for the long instructions, but that is the recipe I use exactly and I thought it might be important to help diagnose the problem. 

BTW, the bread tastes wonderful!