Any tips to achieve a good height and bloom on forkish style non-score boule?
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Those are the photos I took 3 years ago when I first started baking. I roughly remember that I mostly followed forkish's basic levain recipe but Instead of normal strech and folds I did coil folds and substituted final proof with a cold overnight retard. THIS [3] video from forkish himself is what I did to shape my loaves. I really liked that when I don't score my boule and bake it seam side up I get this really cool, natural looking pattern. Also the height of those loaves were pretty impressive as well.
Few years later, I'm desperately trying to replicate those. Same method and flour, same dutch oven and same oven temp but it just doesn't seem to work.
I can make scored batards and boules just fine, but every time I try baking non-score like those the bread gets, 1) The seam almost completely sealed the time I bake it so the loaf couldn't expand and gets very little oven spring 2) The bread rises horizontally into a extremely ugly shape, Usually a mix and match between those two.
Any help please?