Preventing a triangular profile in my batards.
My preferred everyday loaf is a standard batard with a single long score, for a nice looking gringe. The problem, which is mostly aesthetic, is that this seems to encourage more expansion in the center of the loaf, which causes it to end up looking like sort of a shallow pyramid from the side. Ideally I want the expansion to be more or less even across the loaf, but I'm not getting that. I don't think underproofing is a problem, the loaf itself isn't too tense.
I've tried to make the ends of the loaf more able to expand by lengthening my scores, but the issue then is that the two sides of the end of the loaf separate in a way that forms sort of a rounded M shape, like a little butt on my bread, and it's very ugly. I'd take a picture if I could, but it's not important.
So, what might I do to help my loaves expand more evenly and not focused on the middle?