Often when I cut a batard I end up with a "double ear" - ie two flaps of dough that peeled. One is usually greater than the other.
Do you know why this happens?
I hope you can see the effect in the batard below, linked to my blog post:
http://www.thefreshloaf.com/node/39474/todays-bake-country-levain
I suspect you have done a great job of orienting the molecules in the surface of the dough, as you form the loaves. Keep it up you are doing great!
Ford
Nothing wrong with double ears:)
you are holding the blade to score. From the way the loaf is shaped, there will always be a direction to the tension under the loaf surface. Take advantage of that while scoring and experiment with a loaf or two. Just like cutting fabric across, diagonal or with the direction of the fabric, cuts will stretch differently.