Poolish Boule(ish)

After being fairly successful with the recipe for the Peter Reinhart version of Bernard Ganachaud's la flute gana recipe, I decided to have a go at using the same recipe to make a boule. 

I'm pretty happy with the finished result, especially the crumb, though it could have been better! I had a little bit of a mishap scoring (the blade of the lame snagged on the dough and deflated it a little), hence the loaf being a little flatter and wider than I'd hoped.

If you look closely, you may also see some blistering on the sides of the loaf...

So, I have a question I have for all of you wonderful bread boffins: what is a good method for eradicating surface blistering without affecting irregular crumb structure in the dough?

Greg