I know I ask a lot of questions!!
I am trying to improve the grigne on my loaves, but I realized that I don't know what a "good" one actually looks like. I personally like a little bit of a ragged look, but not so ragged that it looks like a mistake. I like to see some of the hole structure, and for there to be some color contrast between the scoring area and the rest of the crust. Are these indicators of a "proper" grigne? If not, what should I be striving for, aesthetically?