Has this risen enough? How does scoring affect rise/crumb?
Sorry for what might be quite an odd question! I tried out a new scoring pattern and I'm not sure if the rise, scores and crumb structure are good? Maybe more generally I'm curious about how different scoring affects rise/crumb?
Feed rye starter night before at 1:5:5
The next morning, mix levain 1:5:5 starter:water:flour, leave for 8ish hours.
Autolyse 375g strong white, 50g rye, 10g wholemeal flour with 285g water at 26C for 1h
Mix in 150g levain and 10g salt in a stand mixer until windowpane passes.
Bulk ferment for 2h-2h15m with 4 stretch and folds 20min apart in the first 90m.
Pre-shape, rest for 20mins, shape and proof. This time I proofed for 20mins on the counter before going in the fridge. That was probably unnecessary and may have slightly overproofed the loaf!
The next morning I scored and baked covered at 250C for 20mins, uncovered at 230C for 20mins.
I've included some photos of the inside and outside. I'm confused as one score has opened nicely, but the others scream 'overproved'! The crumb is also not quite where I'd like it to be in terms of openness. I think that I have not done all the scores to sufficient depth which has caused inconsistent and maybe poor rise? This is where I'd like some advice! Is this loaf ok? Are the scores not deep enough (I used a bread knife though I've now ordered a lame for next time!!)? Does this scoring pattern just really change how the final bread looks? Or is it some combination of the above?