Why Doesn't my Bread Open at the Score?
1st, 2nd and 3rd photos are the bread I made before. They are ok, but 4th photo is not good. Sometimes my breads are like the 4th photo. Why could ıt be?
Probably more than one thing. Could be overproofed, poorly slashed, steamed differently. Also, although I don't think it's an issue here, keep in mind that when you make additional cuts they take some oomph out of the main one.