My husband saw a photo of a bread with an irregular crust. He asked me if I could bake a bread just like it. I think what he especially liked about it was that the tips of the opened crust were very dark.
After learning how to properly shape and score a bread I was a bit puzzled how to achieve this crust. Then I had the idea to shape the bread as usual, but let it rest and bake upside down. It worked! When you shape a bread you basically pull the dough smooth on one side and tuck the excess under the opposite side. So when you bake the bread with the folds facing up it will rip open along those lines.
Unfortunately the bread itself was a disappointment. It was a spelt and wheat blend with added herbs: dill, parsley and chives. The bread smelled wonderful when I baked it, but you could barely taste the herbs in the bread at all. So you are probably much better off sprinkling them on your buttered slice of bread afterwards.