Daniel Leader's quintessential French sourdough with sesame seeds
Long time lurker, first time poster. This was one of the very first breads I learned how to make, from the very first bread book I ever owned. It's been a long, slow learning curve, but I eventually figured out how many times to refresh my starter out of the fridge before a bake, how much steam to use, how to shape, how to score (I've produced many delicious but extremely ugly loaves over the past few years), etc. The one on the left is perfect, but the one on the right had a small blow out that broke the surface tension, ruining one of the scores and slightly reshaping the loaf itself. I suspect that I probably didn't degass well enough before I did the final shaping... does anyone have any other ideas about what I might have done wrong here?
(Apologies for the bad pictures... I'm a terrible photog, and I only have the camera on my phone)