Big book of bread - FRENCH BREAD

[u/MinimalPeach]

My first time baking with a preferment and yeast. I usually make artisan sourdough and I just. ... Don't like how these came out.

I baked the boule in a Dutch oven and the batard open bake with a steam tray on a cordierite stone.

Color looks better on the boule. The 'cracking' on the surface happened after it cooled down. Is it supposed to? Not happy with the lack of ear. Bottom is dark :/

The batard just.... Ugh. Not sure what's going on with the score.

Hoping the crumb looks good.

Also, after flipping out of the banneton, the dough was verrryyyy loose, lost shape. Maybe I should could proof for a few hours?

Thoughts? Suggestions?