My sour dough boules often burst beyond the intended score marks. For example, the "box top" lifts up and off, the coloring is pretty, there are lots of blisters, the flour marks from the banneton are symmetrical, the bottom is smooth and even, and I can hear the loaves "singing loudly" on the cooling rack. Yet, there is jagged "blow out" elongating the cuts. (The loaves are proofed overnight in the refrigerator, scored while cold with a curved serrated bakers pocket knife, and baked in a preheated covered dutch oven at 460 F (20-25 minutes with the lid on and 40-45 minutes with the lid off). The crumb looks well distributed.) Is this a reflection of erred scoring, proofing, both?Other?

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