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Not sure if you were after advice, so feel free to ignore of you weren't... Compare your pics to the couple of loaves below. The slashes on yours look fully baked whereas you can see on the others where the loaf has continued to rise and expand as it has cooked. Your loaf may be cooking too fast on the outside, meaning the crust is sealed too early and the pressure can't force the slits open further. Hence bulging sideways.
If you have a fan oven this can cause the crust to dry too quickly, also the heating element at the top of the oven being on can do this. If you can, cook on bottom element only with no fan. A Dutch oven (lid on) will also stop this from happening.
Arducius
@Light_EDDed
This mornings effort. Agains it’s more out than up.
I don’t have a Dutch oven but do put a ramekin of water in the oven
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