Hi, I'm finding that my score lines open up too quickly under their own weight and then I don't get the nice gradual tearing/ear - just a flat area of crust where the score is. I've tried applying the usual tips: not to cutting too deep and using a shallow angle but they still open up and harden before my oven spring gets into full swing, meaning I get unexpected tears elsewhere rather than along my score lines!

Any ideas?

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