Scoring turns to 'tearing'.
I'm very new to sourdough; in fact, I've only just baked my first loaf. Thanks to lots of bits and bobs I've picked up here, the starter has been fine, and the general bread making went fine - it's probably the lightest loaf I've ever made. My question is regarding scoring, and what would cause the tearing I saw. One score was fine, but the other seemed to be a bit of a pressure outlet:
Any tips on avoiding it would be much appreciatedw although it's hardly the end of the world!