Cracks on the ears of my loaves
I googled this, but didn't find any explanation that could help me.
After many months, I think I got the hang of baking good sourdough loaves. I get good rise, amazing taste, and good ears.
But, as the pictures attached show, there are always some cracks along the scored lines. I know that cracks elsewhere (like in one of my pictures) might indicate that the score wasn't sufficient to handle the rise, but the issue here is a bit different: When I see a good sourdough loaf, the ear is usually smooth, in the sense that the line between one edge of the bread to the other is a perfect curved one. On my bread, the line is always a bit cracked with irregular breaks.
Can I get some tips on what to do to mitigate this?