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I score a lot deeper than that. Started using a sharp serrated bread knife for it.
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It has burst at the side indicating the top crust has hardened too quickly. Try more steam to keep the crust soft in the early stages. Also if you can use the bottom heating element in the oven only. With mine if I have the top element on I don't get good oven spring and often burn the crust.
You will struggle to score too deeply. Half an inch to a whole inch is normally enough though. My dough often has a bit of a tougher skin on the outside and you need to make sure you get right through this, I do an initial nick to make sure I'm through and then score from that starting point. Two actions instead of one so won't win any points for flair!
pascalo
Arducius
@Alan_tbt
I'm having a bit of trouble with scoring, could someone take a pic before they pop the loaf in the oven so I can see what it should look like.
Poppy seeded white today.
TAI
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