hello again to all! I have a question on scoring. I think I am getting better at it, but am finding that even with a deep score, the oven spring I get virtually eliminates the scoring. I mean, you can still see a score, bit it fills in with the oven spring to the point of being even with the crust. this pic is the latest loaf, came out of the oven this morning. scoring was done just a couple minutes prior to putting in the oven, and was about 1/2 inch deep (maybe a little more). I'm afraid to go deeper as most say 1/4 inch deep is about right for decent scoring. what do ya think?