Customer told me my sourdough was 'too pretty' to eat, here's what I changed

This lady comes up to my stall at the farmers market last Saturday and says my loaves look like they belong in a museum, not on a table. At first I took it as a compliment but she walked away without buying. I thought about it all night and realized she was right. I was scoring way too deep and doing all these fancy patterns that made the crust super hard. Now I'm doing lighter, simpler cuts and letting the dough do its thing. Also stopped brushing with egg wash for shine because who does that to sourdough anyway. Has anyone else gotten feedback that made you totally rethink your approach? What did they say?

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