Loaves appear overproofed, but are not -
Lately I'm having trouble with scoring. My loaves bake up with the classic underproofed look -- scoring opening up anemically and turning in to basically blond stripes on the top of the loaf. However, I know my dough isn't overproofed, if anything I'm putting it in a bit young (I get bursting out the bottom, stuff like that). Anyways, let's assume my dough isn't overproofed.
What else can cause this?
I think I've ruled out oversteaming (probably, but maybe not).
My current best guess is that maybe I've slacked off on the kneading lately, and my gluten isn't fully developed.
Could that cause it? Any other things that can cause this effect?