Disfiguration during baking
I've been making artisan breads at home. I use cast iron pans and have been getting great results.
Recently I tried to make my bread at the bakery where I work. They don't have a deck oven, they use a rack oven, which has the option of steam. My breads looked pretty normal throughout the entire proccess of making them. To pan them I used sheet pans, and then put them in the oven to bake. As soon as I started the steam, the area near the oven was also covered with steam! So a know a lot of it escape from inside de oven.
My problem was that the breads didn't open where I scored them. Instead they opened themselves up at the bottom, completely disfiguring the shape, and leaving the slashes I made intact. My chef said it happened because they were underproofed, so I proofed the next batch way longer, but that still happened.
Since I've been making this bread at home and have seen great results I'm left to think it's the oven that's causing this problem. But I don't understand exactly what is the problem. Does anyone have any insight on this?