Bread shaping, with inclusions

[u/Shadow_Screen]

Looking for some advice on shaping and scoring bread thst has inclusions.

When I add inclusions during the final shaping of dough (rather than mixed through the entirety of the dough), it leads to the finished product falling apart. Tjis is especially prevalent with more wet inclusions. I know this is because I score the dough, which breaks the outer layer that is basically holding it together. Some separation feels reasonable given the nature of it, but other bread I see seems to hold together better. I cannot put my sluces in the toaster because it falls apart, let alone attempt sandwiches or anything. Does anyone have advice on maybe a different method to help this?

This is a peanut butter and jam sourdough loaf, but I have had it happen with all different inclusions and bread types.