Am I scoring wrong?
I find a lot of my loaves are, for lack of a better term, "double-bursting". As in, the bread opens up where one would expect along my score line but then cracks a second time (always within the scored area, which makes sense I guess, given that would be the weakest part of the forming crust). I haven't taken any pictures aimed specifically at diagnosing this phenomenon, so the photos below are not the most pronounced versions I've seen (just the only loaf photos I happen to have), but they do both show signs of this "double-pop".
So I guess my questions is...why is my bread bursting a second time even though I've (theoretically) given a place for it to release pressure via the score? Does this mean my score is not deep enough? Too deep? Wrong angle? Or perhaps something too do with the baking process (too much/too little steam, wrong split of with steam/without steam bake time, etc)?
Thanks as always!