Why did my sourdough crack on top after 3 hours in the fridge

I finally got a decent rise on my loaf, but the crust split wide open while baking, and I'm wondering if it was the cold dough hitting the hot Dutch oven or maybe my scoring was too shallow, has anyone else had this happen with a longer cold proof?

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the_jesse16d ago

That cold dough hitting the hot Dutch oven can be brutal, I feel for you. I've had loaves look perfect in the basket and then just blow out on the side or top when the shock hits. Also, a shallow score can leave the dough no clear place to expand, so it finds its own way out, which is almost never pretty. Don't give up on the long cold proof though, it usually gives the best flavor, just try a deeper cut next time.