A few crust issues
Long-time browser, first-time poster. I've recently started making Sourdoughs after getting fairly consistent with my yeasted bread, and I'm struggling with a few (possibly related) issues.
My scores "open", but don't form an ear, the crust is also very thick, and a substantial cave forms underneath. The loaf also lifts at the edges, creating tension/stretch marks around the edge.
I'm using the fairly standard "Tartine" method, which is a 75% hydration dough, 45 minutes autolyse, 5 hours bulk ferment with regular folds, bench rest, pre-shape, the final shape and then slapped into a cloth-lined banneton overnight in the fridge. It then warms slightly at room temp before going into the oven. It's baked at about 450F, on a stone with a pan of water to steam for around 45 minutes.
Is the crust perhaps baking too quickly? I've tried additional steam and dropping the oven temp by 20 degrees, but it yielded pretty much identical results.
The bread tastes great but I look forward to ironing out these issues.