The farmers around here, who bake, normaly don't bother with fancy scoring and they usually jam as many loaves into the oven as will physically pass. Many have no time to bother with preferments.
The term Burebrot is usually tagged to breads with plenty of liquid milk content. Ruchmehl (dark wheat flour) combined with 20% rye flour is typical.
My "Burebrot" interpretaion, is visually similar to the version in books from the Richmond school of baking in Luzern. I'm using fresh home milled flour in the preferments: whole wheat in the poolish, whole rye in the levian. I like to give the loaves a good solid bake, this can be a challenge with the 50/50 milk-water content though, care must be taken to avoid charcoal bottoms. When all goes well, the crust aroma reaches deep inside, the crumb is moist& elastic the bottoms well carmalized.