I'd like to do an unscored loaf of bread where instead of scoring you let it burst along the seams. The examples I've seen say you proof it seam down. The problem is that I tried this and the seams closed up completely. I baked it anyway and got a brick out of it. The loaf did burst at places on top but not at the seams.
What is the trick to actually getting this to work? I proofed for a couple of hours and then retarded in the fridge for about 12 hours.
Does this style only work if you do not retard?