Hi BioGeek--

It sounds like you didn't score it deeply enough.  3/4" should be plenty deep; I'm just not sure you got it.  Does it look like maybe the bread received a scar rather than a score?

SOL

as Yoda would say, without pictures. Did you mean that the score filled in by ovenspring? If that is the case, no harm, no foul. My scores always fill in with ovenspring. They are there to give the inner dough a place to go by design instead of breaking loose in some unpredictable direction.

That's my story,

Lee

If it’s French bread you’re making, I wouldn’t egg wash the loaves.

That would be more for Vienna style bread.

I would steam the oven as best you can, mist the loaves before baking and slash with authority while holding your blade or knife at an angle

Here’s a snap of how deeply I cut the bread for comparison.

Good Luck and post your bread photo soon

 slash and mist

 since I don't know how to post multiple snaps

here's the finished bakecooling

 and for breakfast the next morningnext morning for breakfast

Henry,

Thank you for the info. re: depth of slashing loaves, along with the great photos.  I was having the same problem as Biogeek, where my slashes were not deep enough and were disappearing after baking. 

holds99 

Thank you for the photos. i think scarred, not scored. i will try again this weeek (and have pics ready this time)

If my slashing comes out good it's by accident or luck. Yours are very nice and the inside of that loaf is perfect. Great job.                                        weavershouse