It’s been a year now since I started, and I got a steel over the holidays and have been trying open baking for the past 3 months. I have a Wolf dual fuel range/oven. Here’s my recipe:

900 grams bread flour (12.7%)

100 grams whole wheat (13.5%)

200 grams levain (50/50 bread and wheat)

20 grams salt

750 grams water

Mixed levain, flours, and water, and rested 30 minutes

Salt added plus Rubaud method in bowl for 3 minutes, dough temp 74.5F

Stretch and fold x3 rounds every 30 minutes (avg temp 73.6F)

Coil fold x1

Continued bulk fermentation for a total of 11 hours

Pre-shaped, rested 25 minutes

Shaped, placed in bannetons and into fridge for 12 hours

Pre-heated oven at 500F. A cast iron pan with wet towels was placed underneath the baking steel

When the baking steel had a temp of around 475, loaf was taken out of the fridge, flipped onto peel, scored and slid onto steel. The cast iron pan was removed and boiling water was placed in the pan. The pan was replaced and oven was then turned off for 10 minutes. I then turned the oven back on to 450F, removed the cast iron pan. 

Baking continued for another 30 minutes until internal temperature was 210F

Rested more than 2 hours before cutting

I’m happy with my crumb but would like feedback on the exterior. Am I not scoring deep enough? Is the oven too hot at the start? 

Is my oven running too hot at start?