Oven pop

The most satisfying thing about making sourdough bread, besides the taste, is the 'oven pop.'  I use a stretch and fold technique to trap air inside the dough rather than the normal kneading.  If this works out right the risen dough will rise a further centimetre or two in the oven and split the loaf.  That is why the dough has cuts on the top.  Last night's loaf popped like a goodun!  
I was late back from Citizens Advice because they gave me an extra client which I could have done without as there are a lot of jobs to do that have to be finished this afternoon.