Help with scoring to get that busted-open look?!
I was wondering how to get that beautiful 'lip' that so many artisan loaves have where it's been scored in the top? I'm not sure what I'm doing wrong, but every time I bake a new loaf- where I've scored it just plumps up perfectly even to fill the gap, leaving the crust of the loaf perfectly even, instead of having that awesome "busted open" look.
What am I missing?!