Hi Lynn! I'm not quite sure what you mean by having your loaves split after scoring. The purpose of scoring is to create a weak spot in the dough so that the rise can occur in an even and controlled manner in the oven. This helps prevent an uneven loaf or worse, a large bulge out of a random weakspot in your breads crust. Scoring is also used for decorative purposes or to add the feature of an ear. If you find that your dough is not getting an even rise, you may not be scoring deep enough. The depth of a score can vary but is generally between 1/4-1/2 inch depending on how stiff the dough is. I hope this was helpful, Happy baking!

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