Hello from Kansas City (and scoring question).
This is my first post here but have been scouring this site for the past few months. Like many have said before, this is a wonderful website with so much information and thanks to all the people that make it possible. I've recently taken up breadmaking and have been reading Hammelman's book (after researching here which one to get). The book is a great resource, but I think the best way to learn is to actually do it. My biggest struggles so far are general handling of the dough (right temperature, kneading, shaping, moving/loading it, etc.) but I think that will get better with time. Scoring bread is also tricky. I've posted a picture below on my recent loaf, it was a Country Bread from the book. I think it was my best bread yet but wonder why the scoring didn't result in a nice bloom. I posted a picture below, if I had to guess I'd say either the incision wasn't deep enough or the oven was too hot. Surely someone here has the answer.