For some reason, they came out looking like ladybugs this time

This is 50g of rye-fed starter (mix 50g rye flour, 50g water into starter and wait till volume doubles), then 350 g of water, 500g of white bread flour + 2 tsp salt. Mix, let rest 1 hour, then fold four times, once per hour, then left to rise on the counter for another 8 hours, formed into loaves on a rice flour-dusted counter, placed in baskets lined with linen, then put in the fridge for 12 hours. Then put cold cast iron stew pot with parchment underneath the loaf and into a preheated 450F oven with 1/3 cup of water splashed in the bottom of the oven for steam (careful!). Bake 50 minutes lid on, then 10 with lid off. Starter is a community starter from our neighbourhood, at least 10 years old.

For putting the slit on the top of the loaf, I snip with scissors instead of a lamé; its easier.

When shaping into loaves before putting into the baskets, I tend to roll up the bread under tension, and so when I put the cut across the top perpendicular to the roll direction, I end up with ladybugs.