I scored this loaf about 1cm deep at a slight angle. But every time i bake the scored section looks similar to the above image. Can anyone explain how i can get it to open up a little more? I'm looking for more of the split stretched look and/or an ear. Even at an angle mine seem to just come out the same. Is it to do with the tension of my dough? Is it not tight enough? If so, how can i adjust this? It is tight after i shape it, but then when it has been in the fridge over night it loosens up. It is 80% hydration. Any tips would be welcome.