You score the dough, see a clean opening, and place the loaf in the oven. But when you lift the Dutch oven lid, the cut has almost disappeared. Instead of opening into a wide, defined score—or forming the ear you expected—it has closed into a narrow seam.

This is easy to blame on the blade, but the real explanation is usually found in the dough itself. A score can only open properly when the loaf still has enough strength to rise, the surface remains flexible during the first minutes of baking, and the cut gives the expanding dough a clear place to escape.

If one of these conditions is missing, the two sides of the score may simply press back together.

The final shape of the bread gives the most useful clue.

If the loaf is flat, wide, and shows very little oven spring, the score probably closed because the dough was overproofed. It no longer had enough strength or gas-producing activity to expand through the cut.

If the loaf is tall but has burst somewhere else—along the side, near the bottom, or through a small decorative cut—the main score may have been too shallow or positioned poorly. Pressure built inside the bread, but escaped through an easier opening.

A loaf that rises well but develops a smooth, rounded surface with a narrow sealed line often needed either a deeper score or more steam.

These differences matter. Making a deeper cut will not repair overproofed dough, while shortening fermentation will not help much if the real problem is a dry crust forming too early.

Overproofed sourdough does not always collapse into a pancake. Sometimes it still holds a respectable shape in the basket and even looks promising when turned out.

The weakness becomes visible only in the oven.

As fermentation continues, the gluten network stretches and gradually loses strength. When the loaf reaches strong heat, it may expand a little but not forcefully enough to push the score apart. The soft edges of the cut swell toward one another and seal.

Think back to the dough before baking. Did it feel fragile, very airy, or unusually sticky? Did the finger indentation remain without slowly returning? Did the loaf spread as soon as it left the basket?

If several of these signs appeared together, try shortening the final proof next time. In a warm kitchen, even 20–30 minutes can make a noticeable difference. A long cold proof can also go too far when the refrigerator is warmer than expected.

A very shallow score affects only the skin of the dough. As the surface expands, that thin mark can stretch smooth instead of creating a true opening.

For the main expansion score, aim for a confident cut approximately 1–1.5 centimetres deep. The exact depth depends on the dough, but the blade should pass through the tightened outer layer rather than merely scratching the flour.

Make the cut in one quick movement. Going over the same place several times can drag the surface and leave ragged edges that stick together.

Angle also changes the result. Holding the blade almost vertically encourages the loaf to open more evenly. Holding it at approximately 30–45 degrees helps create an ear, provided the dough has enough strength and the score runs slightly off-centre.

Decorative cuts should remain shallow. They are not meant to replace the main expansion score.

During the first part of baking, steam keeps the outside of the loaf soft while the inside expands. Without enough moisture, the surface sets too quickly.

The score then loses its chance to open.

This often happens in a Dutch oven that does not seal well, or when bread is baked openly with too little steam. It can also happen if the scored loaf waits on the counter while the oven finishes heating. The cut begins drying before baking even starts.

Score only when the oven is fully preheated, then load the bread immediately.

When using a Dutch oven, a small ice cube placed beside—not on top of—the loaf can provide extra steam. For open baking, use your usual steam tray and allow the oven to become dry only after the loaf has completed most of its expansion.

The goal is not to fill the oven with steam for the entire bake. Moisture is most useful during the first 15–20 minutes; after that, the crust needs dry heat to brown and become crisp.

Warm, soft dough tends to pull at the blade. The cut may look open for a moment, then relax and close before the loaf reaches the oven.

Cold-proofed dough is firmer. It holds its surface tension, accepts a cleaner cut, and gives you more control over depth and angle.

Bake the loaf directly from the refrigerator. Have the parchment, blade, and hot baking vessel ready before taking out the basket. The less time the dough spends warming on the counter, the better it will hold the score.

A fresh, sharp razor also makes an enormous difference. If the blade catches or forces you to saw through the dough, replace it.

When a score closes, resist the temptation to change everything at once.

Start with the appearance of the baked bread. If it is flat and weak, shorten proofing. If it is tall but bursts elsewhere, make the main score slightly deeper. If the loaf rises well but the cut looks smooth and fused, improve the steam and move the bread into the oven faster after scoring.

On the next bake, I would prepare the oven completely, take the loaf straight from the refrigerator, use a fresh blade, and make one clean cut. Then I would watch what happens during the first ten minutes of baking.

That moment tells the real story. A well-fermented loaf does not need a perfect artistic score, but it does need a strong enough structure, a clear opening, and a moist surface long enough to rise through it.