How is this being scored to expand in this way

 Hello, I am trying to recreate the expansion in the scoring of the bread following link

https://www.dicamillobakery.com/products/niagara-native-fresh-bread-3-small-baked?variant=329033083

I have a nice crusty italian recipe that I will put below and I even form the dough in the same way they do which is here https://www.youtube.com/watch?v=4hRfZJ0MI7g

but they open up so much and the coils explode out of then where I can't figure out the cut and how it is not like a V

Here is my best result and you can see the other is almost completely flat, these were deep and straight into the bread and not the 45 degree 1/4 inch.  When I do follow the proper ear cut I don't get much of any opening and ear at all 

 Below is the recipe I use.  I love the bread, it's exactly how I remember the ones linked and it makes perfect crispy toast and holds up sell when making sandwiches.

INGREDIENTS
Biga
1 3/4 cups bread flour
1/4 tsp instant yeast
10 oz water

Dough
3 3/4 cups bread flour
10 - 10 1/2 oz water
1 tsp instant yeast
2 tsp salt
1 biga


Make Biga
1. In a large bowl, add all ingredients for the biga and mix by hand until a rough, shaggy dough forms. Cover
with plastic wrap and set aside to rest overnight at room temperature

Mix Dough
- In a standing mixer with dough hook, add all ingredients and mix starting on low speed, slowly
increasing to medium speed until a smooth dough forms, about 7­8 minutes

- Remove the dough from mixing bowl and place it in a large bowl sprayed with cooking spray and
cover with plastic wrap

- Let dough rise for an hour at room temperature, covered with a towel

Turn Dough
1. Place dough on a flour­dusted table. Punch down the dough and dust with flour
2. With the dough in an oval shape, fold the left and right side of the dough into the center, like you would fold a letter into an envelope and roll twice from top to the bottom ( so top to center, then repeat and seam should be under the dough)
3. Return the dough to the bowl, cover and let it rise for another hour at room temperature
4. Turn the dough again, cover and let it rise for another hour at room temperature

Shape Loaves
- Cut the dough into 2 pieces and shape the loaves and let sit for one more hour
- shaping the dough, watch this video
- https://www.youtube.com/watch?v=4hRfZJ0MI7g
- Once loaves are shaped allow them to rise for 45­60 minutes

Baking
- Preheat the oven to 400°
- Using a brush, baste loaves with water to get a crust - add sesame seeds if you wish at this point
- Using a sharp knife, gently slash the loaves. in a 45 degree angle into the center of the loaf across the length of the loaf but not into the ends.

- Bake until a golden brown exterior forms, about 30­40 minutes.

I use a baking stone but since I get two loafs, I use a 1/2 baking sheet pan and place that on the stone. the loafs are in an angle int he pan, only way they fit for the size. You could just make smaller loafs

After the 35 minutes, I take out and tap the bottom for that hollow sound.

Shape Loaves & Bake
Preheat the oven to 450°
Starting from the bottom of the dough, use your fingers to tuck and roll the bottom toward the center of the dough. Seal the seam by pinching them together
Once loaves are shaped allow them to rise for 45-60 minutes
Using a spray bottle or a pastry brush, baste loaves with water to ensure a crust
Using a sharp knife, gently slash the loaves into desired patterns
Bake until a golden brown exterior forms, about 30-40 minutes. For an extra crispy crust, pour additional water into the bottom of the hot oven during the baking time. You can also alternate the pans from top to bottom after about 15-20 minutes so the bottom loaves get some color from the top heat (this step may also vary depending on the oven)