lack of bloom
This loaf's crust was the best I've made but after reading this post I was worried about bloom.
Notice that the colour of the loaf where I scored it is the same as the rest of the crust. So I guess it hasn't bloomed open as its been in the oven. I had steam in the oven for the first 15 minutes of baking. Any thoughts on why loaves don't bloom, or any tricks to ensure they do?