dinner party sourdough loaves

text to come soon, but here are some pictures of my sourdough from october 28th.  They turned out well!  I need a scoring lesson.  any good recommendations on this site?

baguette

boule before cooking.  I'm not really sure how to slash it...

and after

<picture>  not uploading right now...

this is my old standby the 1,2,3 sourdough.  I used 9 oz starter, 16 oz water (my starter is too wet) and 9 oz white, 9 oz bread and 9 oz whole wheat flour.  and 1 Tbsp salt.  I mixed for 2 minutes in my KA and then did 3 stretch and folds over 2 hours.  It developed nicely.  I fermented in the fridge for about 6-8 hours and then shaped using my brotform pans (that I haven't used in several years).  One boule and one baguette.  I couldn't get the chill off the dough so the rising time was a long time.  more than 90 minutes.  I have a real hard time telling if the bread has rose enough.

Scoring was ok;  I think on the baguette I should have had only 3 slashes;  but the top and bottom ears turned out really well with "gringe?"  the boule did not rise as much.  I think I need to try a tic-tac-toe scoring.  

these are for a dinner party tomorrow.  I 'll try to grab a crumb shot before they evaporate.  They smell great!