I need help please

How deeply do you cut when you score?

My best guess, just based on the fact that it looks like it tore open at the sides, is maybe you need to cut deeper.

I've been making loaves since June and never had a loaf 'break open' where I actually score it. They always turn out looking like this. I've trying multiple different styles of making the dough. This last one had a ton of tension in it when I put it in the basket to proof. What on God's green earth am I doing wrong!!!!!

Try cutting at more of an angle!! That was what really helped my loaves "pop". I'll try to draw what I mean in a second.

Edit: https://i.imgur.com/4th7djp. Diagram

Double edit: https://i.imgur.com/BrjSS1Z.jpg

Here’s a pic of my last loaf. If you look at the bottom right quarter the cuts didn’t burst the way I would have liked. I’m pretty sure it’s because I didn’t get an angled cut on those scores. I also make my cuts about 1/2 inch deep.

Definitely score it at an angle and sort or a wide C shape

Did u bake in a dutch oven?

How are you creating steam for baking it? (Like do you cook in a dutch oven, a stone with water, etc?)