2nd loaf had a bit of a blowout

I'll post recipe in comments. The blow out was along the expansion score. was it not deep enough?

Bulk was 7-8 hours not including 4 sets of stretch and folds. It was a little sticky but jiggly and with some flour, it was workable. Cold ferment was 12 hours. The texture was fluffy and soft, crust was chewy, maybe a little thick?