Lacy open crumb surprise, no scoring!

I forgot to score my loaf… and it might be the best mistake I’ve made.

I accidentally baked a loaf without scoring it—and the result blew me away. Not only did the crust not crack or explode like I expected, but the crumb was shockingly even, airy, and beautifully symmetric. It held the burrito-roll shape I had carefully shaped the night before

Without the usual ear and scoring-induced “shear,” the alveoli stayed intact and created a much more balanced internal structure. Honestly, it looked better than many of my scored loaves.

I’m seriously tempted to skip scoring altogether for certain bakes—especially when I want that pristine crumb and tight shaping to shine through. Has anyone else experimented with no-score loaves?

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Here’s the formula for the 82% hydration loaf:
• 300g Bob’s Red Mill Artisan Bread Flour
• 60g starter (100% hydration, 5% rye + 95% bread flour)
• 7.5g salt
• 260g water

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Process:
• Autolyse for 3 hours at 80F
• 3:14 PM: Mix in starter, wait 20 mins. Transfer to 77F proofer for rest of bulk
• Mix in salt, wait another 20 mins
• Countertop stretch and fold, rest 30 mins
• Lamination
• Coil fold (preshape)
• 9:34 PM: Final shape
• 10:04 PM: Into the fridge for cold proof

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Would love to hear if others have had similar “happy accident” bakes or intentionally gone no-score