Scoring on an oval loaf is much easier than a round loaf to have open spring from my experiences. I still feel difficult to score on an round loaf, but I am able to fix it now.
More important, you have to have good steam in your oven. Here is the steaming method that I use for a round and oval loaf.
How to score on a round loaf / boule ( boule = ball in french / a round loaf by wikipedia)
Score again, following the red arrows…( I got this idea from a Japanese book ” Coupe Junkies“.)
*If the corners are not still separated after the second scoring,
How to score on an oval loaf or Bâtard ( Bâtard = a type of bread similar to baguette by wikipedia)
The key is ….
- Scoring straight
- Same depth
- scoring from edge to edge
- At 45℃