I am closer than ever to getting well-formed grigne on my bread. Here is a loaf of sourdough I made last night. I thought the scores were pretty even, but one burst open nicely and the other two stayed tight. Anyone have an idea why this happened? FYI, I finally got this grigne by being a little more firm in forming the loaf after the first proof. I did the "karate shop and pinch shut" method I saw Raymond Calvel doing on his baguettes, and I think this extra surface tension did the trick. Any thoughts on getting all scores to bloom?