Scores on baguettes "disappear"
I admit I'm fairly new to bread-making, but I've having a problem with my baguettes, in that after scoring them, they go in the oven, and when they come out the score marks have pretty much gone. They never lift upwards to form nice ears, they just get "filled in" by dough rising from inside the slash. I've tried various angles and depths, and never gotten it to work. Does anyone have some tips? I've watched videos and read articles about the subject, but can never seem to get a good result. I also have the problem to a lesser degree on other non-baguette shaped breads.