Hello,

 I just made 3 french baguettes, and scored them on top. To give a more indepth insight this is what I did:

1. Made a poolish last night.
2. Combined all ingredients about 16 hours later (this afternoon)
3. Let it ferment for 1 hour, turned it, then ferment for another hour
4. Divided and shaped it into rounds, bench rested it for about 15 minutes
5. Then preshaped it into 3 baguettes
6. Rest for about 35-40 mins
7. Preheated oven during the final rest to 450
8. Scored the bread, put in oven and steamed 3 times in the first 7 mins approx

During the third steam, I noticed the breads kinda 'tore' close to the bottom and not where the scoring was on top - any idea as to what may have led this to happen?

Thanks!

Nazir

Update: It tastes great but - why the tear?

I've added pictures for a better view. Excuse the quality since it was taken from my phone!