A 9 year old critic fixed my bread loaf method

My niece came over for a bake day and flat out said my sourdough looked like a deflated football. She asked why I kept slashing the top so deep, and honestly I had zero answer. I cut my scoring depth from half an inch down to a quarter inch and added a steam pan in the oven at 450 degrees in Albany. Has anyone else had a kid point out something simple that totally changed their bake?

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