Hi Paul, the kind of activity you describe is more typical of a somewhat stiffer dough, so if you're making a recipe that is relatively wet, it may not burst at the cuts in quite the same way. In addition, how you score the loafs (depth, angle) and the degree that the dough has proofed will impact the way your dough responds to being scored (younger dough tends to rise a bit more aggessively than overly-proofed dough).  Steam at the beginning of the baking process also plays an important role in how the dough rises in the oven, and this will also have an impact on your scoring. So, there's a lot that goes into those initial 15 minutes or so of "oven spring," and it's hard to pinpoint exactly what's happening with your bread. The fact that it is rising well in the oven indicates to me that it's not over-proofed and you've allowed for enough steam, so it may just be that your scoring technique needs a little more work. Angled cuts tend to yield a more dramatic "lip" or "ear," so those may be the ones you need to practice and perfect. I find an angled cut is much easier to achieve with a proper lame rather than a sharp knife. Working with a somewhat stiffer dough, and being sure that the dough is a little on the "young" side may also prove helpful. Check out this blog post on scoring techniques for more help in developing your skills. And try to remain confident and quick in your strokes, as a timid or hesitant cut often results is sticking and dragging. As in all things baking, practice is the key, and we are fortunate that our attempts along the way are almost always delicious! 

Barb

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