When/if to score my boule?
I'm pretty new to this and have only baked perhaps a dozen loaves. I'm struggling a little bit with my crumb, but that's the subject of another thread entirely.
I am currently trying Anis' baguettes recipe but I fancy making it into a boule (sacrilege, I know). It's a reasonably wet dough (I think I calculated it to be about 70%) but it feels a bit wetter, quite sticky and very extensible - I'm using a new flour with lower gluten (c. 10%) so that may well be why. As such, I'm not sure how easy it will be to score and whether I might end up deflating the boule (I have 600g flour so it's pretty much 1kg of dough). Am I trying for something which is just beyond the feasibility of the dough? Would I be better breaking it into two, smaller boules and perhaps using a flat-bottomed round container to hold the dough in the oven? (I've done this before and got a very nice shape to my boule, even if it wasn't freeform).
The other thing I've thought about trying is scoring it before the end of the final proof. I will be using a large oiled & floured bowl for the final proof so in order to score it this way I will need to invert it out of the bowl then score and wait for the rest of the proof. I suspect, given the extensibility of this dough it will "ciabatta" on me and just flatten out. Hence the thinking of using a container (and dividing into two, smaller boules - I don't have a flat-bottomed container large enough for the full dough quantity).
Sorry for asking such dumb questions but hopefully that's what this site is for! Thanks in advance...