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Update: I thought scoring bread dough was pointless until my loaf exploded in the oven
For about two years I skipped scoring my sourdough because I figured it was just for looks. My loaves kept cracking open on the side and I blamed my starter, my Dutch oven, everything except the obvious. Then back in March a friend who bakes in her tiny Chicago apartment watched me pull out a lopsided blob and said the crust was tearing because there was nowhere for steam to escape. So I tried one simple slash across the top with a cheap razor blade, nothing fancy, and the loaf rose straight up instead of sideways for the first time ever. Now I do two slashes in a cross and my bread looks like the stuff in bakery windows. Still can't get a good ear on it though, so if anyone has tips for that I'm listening.
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